French Onion Soup

(by Linda Green)

1 stick butter

6 c. yellow onions, thinly sliced

1/2 t. sugar

3 cans beef broth

1 can water

1/2 c. dry vermouth

1 t. salt

freshly ground pepper to taste

a few pinches of dried thyme

2 bay leaves

small slices of baguette

1 c. grated Gruyere cheese

In large stockpot, melt butter and sauté onions for 1 hour, until caramelized, adding sugar about halfway through.

Add beef broth, water, vermouth, salt and pepper, and herbs.

Cook over low heat for 1/2 hour.

Toast the baguette slices and top with grated Gruyere.

Preheat oven to 350 F.

Ladle soup in heatproof ramekins, top each with a slice of the bread and cheese, and place in oven for a few minutes to melt.