French Onion Soup

In France this standard bistro fare is served so frequently that it is referred to simply as gratinéé.INGREDIENTS

Serves 6-81 tablespoon butter2 tablespoons olive oil4 large onions (about 1½ pounds), thinly sliced
2-4 garlic cloves, finely chopped
1 teaspoon sugar
½ teaspoon fried thyme
2 tablespoons flour
½ cup dry white wine
8 cups chicken or beef broth
2 tablespoons brandy (optional)
6-8 thick slices french bread, toasted
1 garlic clove
12 ounces Swiss cheese, grated
In a large heavy saucepan or flameproof casserolle, heat the butter and oil over medium-high heat. Add the onions and cook for 10-12 minutes until they are softened and beginning to brown. Add the garlic, sugar and thyme and continue cooking over medium heat for 30-35 minutes, until the onions are well browned, stirring frequently.
Sprinkle over the flour and stir until well blended. Stir in the white wine and broth and bring to a boil. Skim off any foam that rises to the surface, then reduce the heat and simmer gently for 45 minutes. Stir in the brandy, if using.
Preheat the broiler. Rub each slice of toasted French bread with the garlic clove. Place six or eight ovenproof soup bowl on a baking sheet and fill about three-quarters full with the onion soup.
Float a piece of toast in each bowl, Top with grated cheese, deviding it evenly, and broil about 6 inches from the heat for about 3-4 minutes until the cheese begins to melt and bubble.
Source:( The Around the World Cookbook)