Our Favorite French Onion Soup

Name: Our Favorite French Onion Soup
Ingredients: 5 tablespoons unsalted butter, divided; 3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced; 1 tablespoon vegetable oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon granulated sugar; 1 1/2 cups dry white wine; 6 cups homemade beef broth or store-bought low-sodium beef broth; 10 sprigs thyme; 2 bay leaves; 1 baguette; 1 garlic clove, cut in half lengthwise; 2 teaspoons sherry, preferably Fino or Manzanilla; 4 ounces Gruyère cheese, grated (about 1 cup)

Our Favorite French Onion Soup was pinched from <a href="http://www.epicurious.com/recipes/food/views/our-favorite-french-onion-soup-51248680" target="_blank">www.epicurious.com.</a>

"Buy the best beef broth you can, or better yet, make your own for a rich, full-flavored soup. And if you don't have ovenproof bowls or ramekins for the soup, don't worry?you can just top your soup with melty cheese toasts. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Buy the best beef broth you can, or better yet, make your own for a rich, full-flavored soup. And if you don't have ovenproof bowls or ramekins for the soup, don't worry—you can just top your soup..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Buy the best beef broth you can, or better yet, make your own for a rich, full-flavored soup. And if you don't have ovenproof bowls or ramekins for the soup, don't worry—you can just top your soup..."); }); }..."

INGREDIENTS

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5 tablespoons unsalted butter, divided

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3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced

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1 tablespoon vegetable oil

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1 teaspoon kosher salt

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1/2 teaspoon freshly ground black pepper

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1/2 teaspoon granulated sugar

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1 1/2 cups dry white wine

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6 cups homemade beef broth or store-bought low-sodium beef broth

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10 sprigs thyme

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2 bay leaves

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1 baguette

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1 garlic clove, cut in half lengthwise

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2 teaspoons sherry, preferably Fino or Manzanilla

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4 ounces Gruyère cheese, grated (about 1 cup)

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