FRENCH ONION SOUP
4 Tablespoons butter
2 large onions, sliced into ribbons
1 teaspoon sugar
5 cups beef stock
1 bay leaf
1 sprig fresh thyme
10 slices of baguette
1/2 pound Gruyere cheese, grated
In a large pan over medium heat, melt butter and begin cooking onions. Cook on medium about 5 minutes then cut a piece of tin foil to pit the inside of the pan. Place tin foil directly on top of onions and turn heat to low. Continue cooking about 45 minutes.
Slice baguette into 1/3 inch thick slices and bake in a preheated 350 degree oven about 20 minutes, turning once. They should be deep golden brown on both sides.
Remove tin foil and add salt, pepper and sugar to onions. Cook about 5 minutes until golden browned. Add stock, bay leaf and thyme and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove bay leaf and thyme sprig.
In a soup bowl, lay 2 slices of baguette and pour broth and onions over bread. Top wit a generous amount of gruyere cheese and place 6 inches under the broiler. Broil until cheese is melted and turning golden brown. Bon Apetit!