Vermont Onion Soup

Name: Vermont Onion Soup
Ingredients: 5 tablespoons salted butter; 8 medium-size (6 large) red onions, cut crosswise into 1/2-inch-thick slices; 5 medium-size cloves garlic, thinly sliced; 4 sprigs fresh thyme; 3 bay leaves; 1 teaspoon plus 2 teaspoons kosher or sea salt; 3/4 teaspoon freshly ground black pepper; 1 tablespoon granulated sugar; 1/3 cup all-purpose flour; 1-1/2 cups medium-bodied red wine, such as Marquette, Merlot, or Syrah (Shiraz); 2 quarts (8 cups) beef stock; 20-24 slices crusty white bread; 1 pound aged Cheddar, shredded

"What makes this "Vermont" onion soup? We took classic French onion soup and replaced the melted Gruyere topping with good sharp cheddar...."

INGREDIENTS

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5 tablespoons salted butter

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8 medium-size (6 large) red onions, cut crosswise into 1/2-inch-thick slices

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5 medium-size cloves garlic, thinly sliced

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4 sprigs fresh thyme

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3 bay leaves

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1 teaspoon plus 2 teaspoons kosher or sea salt

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3/4 teaspoon freshly ground black pepper

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1 tablespoon granulated sugar

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1/3 cup all-purpose flour

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1-1/2 cups medium-bodied red wine, such as Marquette, Merlot, or Syrah (Shiraz)

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2 quarts (8 cups) beef stock

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20-24 slices crusty white bread

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1 pound aged Cheddar, shredded

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