The Secrets to perfect French Onion Soup . . .

French Onion Soup

Secrets to good soup are to slowly caramelize the onions which brings out their natural sweetness and a good beef broth – homemade of course! Then top with a good French bread, and use only a wine that you would drink - none of that awful cooking wine! If you're going to the trouble to make this divine soup, don't skimp; use quality ingredients. Today we're getting a little snow and the temperatures have plunged in Tennessee - so this is supper.

3 large sweet yellow onions, peeled and thinly vertically sliced

3 large red onions, peeled and thinly vertically sliced

Olive oil

1/4 teaspoon of sugar

2 cloves garlic, minced fine

8 cups of beef stock (OR vegetable stock for meatless meals)

1/2 cup of dry white wine

1 bay leaf

1/4 teaspoon of dry thyme

Salt and pepper, to taste

8 slices of toasted French bread

1-1/2 cups Swiss Gruyere, grated with a little grated Parmesan cheese

In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the canalization.

Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees or until the cheese bubbles and is slightly browned. Serve immediately.