4 medium sized onion, sliced
Olive oil for frying
2 teaspoons sugar
5 cloves garlic, minced
12 cups) beef stock

Cheese Crouton
10 slices toast or french bread, sliced
24 o) Gruyere cheese, grated
1.5 oz parmesan cheese, grated
3 cups red wine
2 bay leaves
3/4 teaspoon dry thyme
salt and pepper, to taste

4 medium sized onion, sliced 2 teaspoons sugar 5 cloves garlic, minced 12 cup s) beef stock 10 slices toast or french bread, sliced 24 o) Gruyere cheese, grated 1 5 oz parmesan cheese, grated 3 cup s red wine 2 bay leaves 3/4 teaspoon dry thyme

Onion Soup
1. Sauté the onions in the olive oil on medium high heat until well
browned, but not burned. ~30-40 minutes.
1a. Add the sugar about 10 minutes into the process to caramelize.
2. Add garlic and sauté for another minute.
3. Pour mixture into a shallow bowl. Cover and refrigerate until the
mixture is firm, about 3 hours.
4. In a pot, add the mixture then cover it with red wine and let
reduce until all liquid is gone.
5. Add the stock, bay leaves and thyme. Cover partially and simmer
until the flavors are well blended, about 30 minutes to an hour.
6. Season to taste with salt and pepper
7. Discard the bay leaves.

Cheese Crouton
1. Cut the toast into a cup sized round shape.
2. Blend cheeses together and place on top of the toast
until it is completely covered.
3. Bake in the oven until the cheese is nicely melted.