FRENCH ONION SOUP Serves 6

1/2 stick butter2 sweet onions, such as Vidalia, Osso Sweets, Texas Sweets or Maui Sweets
2 large brown onions (aka yellow onions)
2 large red onions
3 garlic cloves minced very fine
1 tsp. sugar
1/2 cup white or red wine
2 cups chicken broth
5 cups beef broth
1 Tbsp. demi-glace or rich beef bouillon
1 tsp. Dijon mustard
3 Tbsp. Brandy, Sherry or Port wine
1 bay leaf
2 sprigs fresh thyme left whole or 1 tsp. dried thyme
2 cups toasted croutons or 6 slices toasted baguette
6 Tbsp. Parmiggiano Regianno cheese
6 thick slices Gruyere, Havarti, Swiss or other rich meltable cheese

METHOD:

Slice onions about 1/4 inch thick.

Melt butter in a very large, heavy pot or Dutch Oven over medium heat. Add onions, garlic and sugar. The pot will be very full but the onions will cook down. (The photo below shows the onions already cooked down after about 5 minutes.)
Saute over medium/low heat stirring often for about 40 minutes or til onions are brown and very soft. They should be brown not burned.

Add the wine and cook down to a glaze about 3 minutes. Add beef broth, chicken broth, bouillon and mustard. Stir to blend well.
Add all other ingredients except croutons and cheeses. Simmer uncovered for about 30 minutes. Season to taste with salt and pepper.

Ladle the soup into individual ovenbproof bowls and top each with croutons, Parmegianno cheese and 1 cheese slice. Place under the broiler til cheese melts and begins to bubble.