Ingredients:

• 6 large yellow onions,peeled and thinly sliced
• 4 tablespoons olive oil
• 1 teaspoon granulated sugar
• 2 tablespoons unsalted butter
• kosher salt
• 2 cloves garlic,peeled and minced
• 8 cups (2 L) beef or chicken stock
• 1/2 cup (125 ml) dry vermouth
• 2 bay leaves
• 2 teaspoons dry thyme
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons brandy
• 8 inch-thick (20cm) slices of French bread or baguette.
• 1 1/2 cups (370 g) grated Swiss  Gruyere and Parmesan cheese

Cooking Method:

1. In a large saucepan,heat 3 tablespoons olive oil over medium heat.
2. Add sliced onions and toss well to coat with olive oil.
3. Cook onions,stirring,until softened(for about 15-20 minutes).
4. Increase heat to high.Add remaining olive oil and butter and cook,stirring, for a further 15 minutes or until onions become brown.
5. Sprinkle with sugar and 1 teaspoon kosher salt.Continue to cook until the onions are well browned, about 10 to 15 more minutes.
6. Stir in minced garlic and cook for a further 1 minute.
7. Stir in dry vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot.
8. Stir in stock, bay leaves, and thyme.Reduce heat to low,cover saucepan and simmer for 30 minutes.
9. Season to taste with salt and black pepper,
10. Discard bay leaf.
11. Stir in brandy.
12. While the soup is simmering, line a sheet pan with aluminum foil.
13. Preheat the oven to 450°F(225 C)with a rack in the upper third of the oven.
14. Brush both sides of bread with olive oil.
15. Place in preheated oven and toast until lightly browned, about 5 to 7 minutes.
16. Remove toasted bread from oven.
17. Sprinkle toasted bread with grated cheeses and return to oven.Bake until the cheese is bubbly and lightly browned.
18. Ladle French onion soup into the soup bowls. Top with cheesy toast and serve. More soup recipes>>>>