French Onion Soup

6 large onions (3 lbs), sliced thin

4 Tbsp olive oil

Cook until soft

2 Tbsp butter

More oil

Cook until brown

1 tsp sugar

Pinch salt

Sprinkle, cook until very brown

2 garlic

Splash red wine vinegar to deglaze

8 cups beef broth

2 bay leaves

Few sprigs fresh thyme

Simmer 30 minutes

1" thick bread slices

Brush with oil, toast in oven

Swiss cheese, grated

Sprinkle, toast more

Serve cheese bread in bowl with soup

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