Restaurant Style French Onion Soup

Directions

• Melt butter in a large skillet or dutch oven.
• Add onions to skillet. Cook for approximately 5 min over medium to medium high heat then add sugar. Stir occasionally.
• Continue to cook until onions begin to caramelize and brown. You do not need all onions to brown, but a good mix of caramelized onions and less cooked onions is ideal.
• Add garlic, salt and pepper and stir. Let cook for 1 minute.
• Add wine and continue to cook for 2 minutes to cook out the alcohol. Scrape the bottom of the pan for the browned bits.
• Add beef stock, tomato paste, bouquet garni (see notes), bay leaf and brandy. Bring to a boil then reduce heat to simmer for 30-40 minutes.
• While soup is simmering, thinly slice or grate cheese, and cut rounds of French bread that will cover the top of the bowl. Toast bread lightly.
• Pour soup in bowls and cover with bread. Sprinkle cheese on top of bread, as much as you prefer.
• Place soup bowls on an oven safe tray or dish and place on the middle rack to broil for 2-5 minutes until cheese has melted completely and begins to brown.
• Remove from oven and let stand for 5 minutes before serving.