Instructions

1. Peel and thinly cut six large onions. Pour the olive oil in the large skillet and saute the onions, using medium high heat. After 10 minutes, add 1/4 tsp. sugar to start the carmelization of the onions. Continue cooking until well browned. The entire browning process takes about 30 to 40 minutes. Make sure the onions do not burn.

2. Add 2 cloves of garlic, finely minced. Continue to saute 1 minute longer. Add 8 cups of beef stock, 1/2 cup dry vermouth, 1 bay leaf and 1/4 tsp. dried thyme to the skillet. Partially cover and simmer until the flavors fuse together well. This takes about 30 minutes. Discard the bay leaf. Season to taste with salt and pepper.

3. Set out an individual oven-proof soup bowl for each guest. This recipe serves four to six people. Ladle the onion soup in the bowls, leaving some room at the top of the bowl for toast.

4. Lay one toasted slice of French bread directly onto the soup in each bowl, covering the soup. Divide 1 1/2-cups of grated gruyere cheese evenly between the numbers of soup bowls and sprinkle the top of the toast in each bowl with the cheese. Add a pinch or two of Parmesan cheese on each slice of bread. Turn on the oven broiler. Put the bowls under the broiler, about 6 inches down from the broiler element. Broil until the cheese bubbles and is slightly browned. Remove the bowls, using a kitchen cloth or oven mitts. Serve immediately.