French Onion Soup

Ingredients:

• 4 large onions, thinly sliced
• 3 tablespoons of Extra Virgin Olive Oil
• 2 cloves of garlic, minced
• 4 cups of beef broth
• 1 cup of red wine (optional)
• 2 bay leaves
• 1 teaspoon of sugar
• Salt and black pepper to taste
• Baguette slices
• 1 1/2 cups of grated Gruyère cheese

Instructions:

• Heat the EVOO in a large pot over medium heat. Add the thinly sliced onions and cook slowly until they caramelize and turn golden brown, about 30-40 minutes.
• Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
• Sprinkle the sugar over the caramelized onions and cook for a few minutes until it's dissolved and the onions turn a deeper brown.
• Pour in the red wine (if using) to deglaze the pan, scraping up any brown bits from the bottom.
• Add the beef broth, bay leaves, salt, and black pepper. Bring the soup to a simmer and let it cook for about 20-30 minutes, allowing the flavors to meld.
• While the soup simmers, preheat your oven's broiler. Place baguette slices on a baking sheet and toast them until they are golden brown.
• Remove the bay leaves from the soup and discard them.
• Ladle the hot soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous amount of grated Gruyère cheese.
• Place the bowls under the broiler until the cheese is melted and bubbling, about 2-3 minutes.
• Carefully remove the bowls from the oven (they will be hot!), let them cool for a minute or two, and serve your delicious French Onion Soup with a drizzle of EVOO for an extra layer of flavor.