After testing dozens of onion soup recipes, this one is the big winner!

A good onion soup that steams and fills the house with its aroma... How good and comforting it is!

When, in addition, you serve it in your grandmother’s old bowls, it’s even better! ;-)

Here is the onion soup recipe that warms the soul:

INGREDIENTS

• 4 tbsp butter
• 3 lb of Vidalia or Spanish onions, sliced into half-moons
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1 1/2 cups dry white wine
• 6 cups beef broth (homemade or store-bought)
• 10 sprigs fresh thyme
• 2 bay leaves
• 1 baguette
• 1 clove of garlic, cut in half
• 2 tsp sherry vinegar
• 1 cup grated Gruyère cheese

PREPARATION

• Melt the butter in a large pot over medium heat.
• Add the onions.
• Cook until they soften, stirring occasionally, about 15 minutes.
• Add the salt and sugar, then continue cooking, stirring occasionally, until the onions are caramelized, about 45 more minutes.
• Add the wine and turn the heat to high.
• Reduce almost to dry, about 8-9 minutes.
• Tie the thyme sprigs and bay leaves together with string.
• Add the broth and herb bundle to the pot.
• Let simmer for about 20 to 30 minutes.
• Turn off the heat, remove the herb bundle and pepper.
• Heat the oven to broil.
• Cut two slices of baguette (1/2 inch thick) for each bowl.
• Place the slices of bread on a sheet and toast them on both sides (watch them, it’s quick!).
• Remove the croutons from the oven, then rub one side of each toast with the halved garlic clove.
• Put bowls on a baking sheet, add 1/2 teaspoon of sherry vinegar to each, then ladle a generous serving on top.
• Add two croutons per bowl, then cover with grated Gruyère.
• Broil until the cheese is melted and golden, about 5-8 minutes.

This will be the best onion soup you’ve ever eaten in your life, I’m willing to bet on it! ;-)

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