French Onion Soup

Another freezing summer night in SF!  French onion soup sounded good, warm and easy for a Monday dinner so I put this together after work. The recipe easily serves 4 people.

4 medium onions, thinly sliced
2 quarts beef broth
1 cup dry white wine
1/4 cup brandy
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon sugar
Crusty white bread (a few days old is best)
Shredded guyere cheese

Saute the onions in the butter and oil for 15 minutes over medium heat in a large, heavy saucepan.  Add the sugar, salt and pepper and saute for another 15 minutes, stirring frequently to prevent the onions from sticking to the bottom of the pan or burning.  Add the broth, white wine and brandy. Bring to a boil and then simmer for 45 minutes or longer.

Preheat the oven to 450 degrees F.

Toast the white bread slices in the oven for 5 minutes.  Laddle the soup into ovenproof bowls top with a piece of the toasted bread and a generous handful of guyere cheese.  Place the bowls back in the oven until the cheese is gooey on top of the bread (~5 minutes).