Baked French Onion Soup

½ cup butter
4-5 yellow onions, sliced thinly
3 cloves of garlic, sliced
2 tsp sugar
4 tbsp flour
splash of brandy (optional)
½ cup dry white wine
4 cups beef stock
fresh thyme and rosemary
2-3 bay leaves
salt and pepper, to taste
croutons
Swiss cheese
smoked gouda cheese
chives for garnish, optional
French bread

Melt your butter in a medium-to-large pot over medium heat. Add your onions and garlic, making sure they are fully coated in the butter. Sprinkle your sugar on the onions and mix. Let your onions caramelize for 25 to 30 minutes, stirring frequently to avoid burning. Take your time with the caramelizing process and make sure you are not sautéing the onions.

Once your onions are caramelized, stir in your flour, add in your brandy, and pour in your dry white wine. Then, fill the pot with your beef stock. Add your fresh thyme and rosemary. Also drop in a couple of bay leaves. Season with salt and pepper to taste, and let your soup simmer on low heat for around 40 minutes. Once your soup has simmered, ladle into smaller, oven-safe bowls. Then add in a few croutons and top with your cheeses.

Bake in the oven on the top shelf at 400 degrees for 5 to 10 minutes, or until the cheese is melted and bubbly. Serve your soup with French bread, and enjoy!

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