Baked French Onion Soup

1 T butter
2 T olive oil
4 large onions, finely chopped
5 garlic cloves
1 t sugar
1/2 t dried thyme
2 T all purpose flour
1/2 cup dry white wine
2 1/4 quarts beef stock
2 T brandy (optional)
6-8 thick slices french bread toasted
3 cups grated gruyere or Swiss cheese


In a large heavy bottom saucepan, heat the butter and olive oil. Add the onions and cook 10-12 minutes until they are soft and beginning to brown.

Finely chop 4 of the garlic cloves and add to the onions. Add the sugar and thyme and continue cooking over medium heat for 30-35 minutes until the onions are brown, stirring frequently.

Sprinkle the flour over the onions and stir until well blended. Stir in the 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 the brandy, if using.

Heat the broiler. Rub each slice of toasted french bread with the remaining garlic clove. Place 6-8 flameproof soup bowls on a cookie sheet and fill them about three-quarters full with the onion soup.

Float a piece of toast in each bowl. Top with grated cheese, dividing it evenly. Broil about 6 inches from the heat for 3-4 minutes until the cheese begins to melt and bubble.

Serve piping hot!