French Onion Soup

I promise I don't only make soup! But this one is too good not to share.

5 med. onions

2 tbsp. olive oil

3 tbsp. butter

1/2 tsp. dried thyme

1 bay leaf

1 1/2 tbsp. flour

salt

pepper

1/2 tsp. sugar

1/2 c. dry cooking sherry

6 c. beef stock

1 baguette

swiss or gruyere cheese

Thinly slice onions and saute in olive oil & butter until clear. Add salt, pepper, & sugar - carmelize onions (takes quite a while with how many onions there are). Add thyme & flour and cook for a few minutes. Add a bay leaf & cooking sherry to deglaze the pan. Cook for 7-9 minutes (to make sure you've cooked out the alcohol). Add beef stock and bring to a boil. Simmer until ready to eat.

Cut 12 slices of baguette, 1/2" thick, and butter on one side. Toast in oven under broiler. Cut into chunks (usually quarters). Ladle soup into oven-proof bowls, add toasted bread & swiss cheese and broil until melted and brown.

Shoot...I had a picture of the yumminess, but can't find it anywhere on my computer. As a disclaimer, I sort of made up this recipe. I looked up a bunch of french onion soup recipes (because I love it) and none of them were quite what I was looking for, so I combined different elements of each recipe. This makes enough for us plus a good portion of leftovers.