French Onion Soup

Step 1: Slice onions thinly (I use a mandoline)

Step 2: In a large cooking pot over medium-low melt butter, add onions and brown sugar cook stirring often until golden and carmelized, about 15 – 20 minutes

Step 3: Add sherry simmer four to five minutes, add broth, seasonings, wochestershire sauce and minced garlic reduce heat to low and simmer about 30 – 40 minutes

Step 4: While soup is simmering, preheat oven to 400, lightly brush both sides of thick slices of french bread or french baguette with olive oil place on a parchment lined cookie sheet and bake until lightly browned about 5 – 7 minutes, remove from oven turn the toasts over, just before serving add grated cheeses, in 350 oven broil cheese toasts until bubbly and lightly browned

Step 5: To serve remove Bay Leaf, laddle the soup into soup bowls (I use the tradional french oven proof bowls) add a slice of toasted bread to each bowl of soup

Step 6: NOTE you may do the more tradional, laddle the soup into oven-proof bowls cover with toast, add cheese, place bowls on large cookie sheet put under the broiler at 350 for approximately 10 minutes or until bubbly and lightly browned