French Onion Soup

This is my all-time favorite soup. Unlike many chain restaurants' (and I have tried many chain restaurants' French Onion Soup), this soup base is a delicate clear liquid. It's heavenly.

You will need:
2 white or yellow onions
4 stems fresh thyme
2 bay leaves
1/4 c. olive oil
1 box of chicken broth (or 4 c. homemade stock)
1/2 cup dry white wine **Note: you can also use beef broth and beer in place of the chicken broth and wine.** It’s a slightly heartier taste.
Salt and freshly ground black pepper to taste
4 slices of French bread (large baguette or sourdough)
8 slices of baby Swiss cheese (or Gruyere)

Large heavy skillet or stock pot
4 Oven-proof bowls

Peel the onions and cut them in half, then into 1/4-inch slices.

Sweat the onions, thyme, bay leaves and olive oil over medium-low heat in a large, heavy skillet, until the onions are tender. Go slow, and don't burn the onions. This will take about 45 min. Remove the thyme and bay leaf.

Meanwhile, bake the slices of French bread at 200 deg., turning occasionally, until crispy but not golden.

When the onions are done cooking, add the wine (or beer) to the pan, increase heat to medium-high, and simmer until reduced by half. Add the broth, and simmer for 15 min, stirring occasionally.

To serve, place the bowls on a baking sheet. Ladle the soup into the bowls, dividing it evenly. Top each with a slice of toast, and two slices of cheese. Make sure the cheese touches the edges of the bowl slightly.

Broil in oven until the cheese is melted. If your oven does not have a broil setting, bake at 400 deg. for about 10 min.
Serve immediately. 4 servings.