Ingredients
6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (see How to Slice an Onion), about 10 cups of sliced onions total
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon sugar
Kosher salt
2 cloves garlic, minced
8 cups beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
1/2 cup dry vermouth or dry white wine
2 bay leaves
1 tablespoon fresh thyme leaves (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste)
1/2 teaspoon freshly ground black pepper
2 tablespoons brandy (optional)
8 slices (1 inch thick) French bread or baguette
1 1/2 cups grated Gruyere
Sprinkling of Parmesan
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