French Onion Soup

French Onion Soup ¼ olive oil ½ a stick of butter 6 sweet onions, sliced 2 cloves garlic, minced ¼ black pepper 3 cartons of beef stock 1 tablespoonWorcestershire sauce 1/4 cup merlot (remember if you won’t drink don’t cook with it) 1/2 teaspoon thyme 1 bay leaf And my secret indegredent 2 tbsp sugar salt and pepper to taste 1 loaf French bread 2 cup grated Gruyere cheese, swiss, parm, and Asiago Directions Saute onions, garlic, and pepper in oil and butter over medium-high heat until onions are tender and golden yellow(even a little brown). Add stock, sugar and wine and bring to a boil, add thyme and bay leaf closed in a cheese cloth so you can pull out at the end. Reduce heat and simmer gently for 45 minutes or so. Add salt and pepper to taste. Meanwhile, slice French bread into 3/4 slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Put under the broiler until cheese is a little chard.