French Onion Soup

Melt butter in a heavy soup pot or Dutch oven over medium heat, add the onions and stir until they are evenly coated with butter and sprinkle with salt and sugar.Turn the heat to medium-low, let onions cook, stirring occasionally,for at least 30-45 minutes. You can let them cook even longer over a low heat with the lid on until golden brown and caramelized, about 2-3 hours, stirring every 15 minutes. — just don't let them burn or get black. Adjust the heat as necessary.With medium-low heat, add the garlic and thyme and saute for about a minute.

Mix in flour and brown for about another 2-3 minutes, forming a paste, but try not to scorch it.

Add the wine and scrap the bottom of the pan to get up all of the cooked-on brown bits.

Add broths, vinegar and worchestire sauce, bring to a boil then reduce the heat and simmer for 30-40 minutes.Ladle the soup into oven-safe bowls on a baking sheet and top with croutons and a a thick layer of cheese, making sure to cover the edges of the croutons to prevent burning.

Place under broiler, watching closely, until cheese melts, bubbles and turns a golden brown.Dunk the croutons and cheese into the soup as you eat.Enjoy!