French Onion Soup

Nothing smells better on a cold day than the earthy fragrance of onions cooking in a rich, brothy liquid.  It's easy to forget how wonderful this simple soup really is--inexpensive and full of flavor that will put a smile on everyone's face  (except yours when you cry slicing the onions).  A very satisfying meal all by itself.  Let's get started!

FRENCH ONION SOUP

2-3 yellow onions per two servings
1 TBSP olive or vegetable oil
2 TBSP butter
sprinkling of sugar
salt to taste
3 c beef stock (broth--preferably homemade...right...or low sodium boxed or canned or vegetable stock for you vegetarians)
1/2 c white wine--nothing fancy--whatever's on hand and if it isn't, there should always be wine on hand (or in hand)
2 thick slices of French, Italian or any good day-old European style, crusty bread
several slices of Swiss--you can also use Provolone, Comte or any mild-white cheese or combination

First, pour yourself a glass of wine. 

Peel and slice the onions.
Heat the oil in a heavy, medium-sized saucepan and add onions, stir and add butter. Stir again and reduce heat to low.  Do not cover the pan!
Cook for 20 minutes until translucent--stirring occasionally.  It's OK if there are some overly browned onions because they will all end up brown with some almost-burned bits and pieces. 
Sprinkle onions with 1 tsp sugar and salt, increase heat to medium and cook until onions have caramelized into a gorgeous, golden brown.
Slowly pour 1 cup of broth over onions, scraping the goodies off the bottom of the pan and add the remaining 2 cups broth.  Simmer on low for another 10-15 minutes.  Do not cover the pan!

While soup is simmering, place sliced bread on broiling pan, drizzle lightly with olive oil and broil just until toasty.  You will do this again when the bread is on the soup, so don't burn it up!  Remove from oven, set aside.

Take a potato masher or similar object and 'lightly' mash the onions.  This will thicken the soup slightly and you won't have to add flour or cornstarch.  Ladle equal amounts of soup into oven-proof bowls about 2/3 full.  Place bread slices on top of soup and cover entire top of bowls with slices of cheese, yes over the edges--but if you're anal, you can cut-out nice curvy, little, even edges inside the bowl and definitely go have another glass of wine because you're irritatingly too neat and should just go out to eat.  Place under broiler and watch like a hawk.  As soon as the cheese is bubbly and starting to brown, carefully remove from oven. 

Remind your other diner THE BOWL IS HOT!  Bon appétit, y'all.