Onion soup

Ingredients:

• 3 tablespoons unsalted butter
• 1.5 kg red onion, thinly sliced ​​on a mandoline
• 2 tsp chopped fresh thyme leaves
• 1 clove garlic, minced
• 1 cup dry white wine
• 6 cups homemade or store-bought lightly salted chicken broth
• 2 tbsp. cognac or brandy (optional)
• 6 - 12 slices of French baguette, 1 cm thick, toasted
• 340 g grated Gruyere (about 3 cups)

Preparation:

1. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the onion, cover, and cook, stirring occasionally, for 30 minutes. Remove the lid, increase the heat to medium-high, and cook until the onion is caramelized, about 30 minutes. Stir the onion frequently toward the end of this cooking stage to prevent burning. Add the thyme and garlic and cook for another 2-3 minutes.
2. Pour in the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon; simmer until the wine has reduced by half. Add the stock and 1 teaspoon of salt and bring to a simmer. Cover and simmer for 30 minutes. Add the cognac, if using, and season with pepper. The soup can be made a day ahead and refrigerated.
3. Preheat oven to grill mode.
4. Ladle the soup into 6 ovenproof ramekins (or bowls). Top with 1-2 baguette slices and sprinkle with 1/2 cup Gruyere. Place the ramekins on a rimmed baking sheet and broil until the cheese is bubbly and crispy. Carefully transfer each ramekin to a plate. Serve immediately.