French Onion Soup

Cold winter days can make me yearnful for french onion soup. For years in high school I worked at the Hotel Sofitel where French Onion soup was the order de rigueur. The cheese melted over the top and crusted around the bowl...yum. I don't have the oven-proof serving bowls yet, so I made a mini soup pot version. It turns out that the soup is relatively easy, just time consuming to carmelize the onions.
Serves 6
1 T butter
2 T olive oil
4 large onions, finely sliced
2-5 garlic cloves
1 t sugar
1/2 t dried thyme
2 T flour (I used GF flour)
1/2 c. dry white wine (I used red!)
2 1/4 quarts beef stock
2 T brandy (optional)
6 slices thick french bread, toasted (I had GF bread)
3 c. gruyere or swiss cheese, grated

In a large heavy bottomed saucepan, heat butter and oil over medium heat. Add onions and cook 10-12 minutes until soft.

Set aside one garlic clove and chop the rest. Add to onions with sugar and thyme, and continue cooking over medium heat for 35 minutes until the onions are brown, stirring frequently.

Sprinkle the flour over and stir until well blended. Stir in wine and stock and bring to a boil. Skim off any foam from the surface. Lower the heat and simmer for 45 minutes. Stir in brandy, if using.

Heat the broiler. Rub toasted bread with garlic. Place 6 flameproof soup bowls on a cookie sheet and fill them 3/4 full with onion soup. Float a piece of toast in each and top with grated cheese. Broil for 3-4 minutes until cheese melts and bubbles and serve.