French Onion Soup

     Today, I decided to make classic French onion soup.  This soup, which dates back to Ancient times, is simple, delicious, and remarkably inexpensive.
    
     I do not recommend eating French onion soup from a can, or carton; salt is the prominent flavour.  From scratch, it has the true taste of France.  It takes a little while, but it's definitely worth it.
    
     As I savoured its rich flavours, I pictured myself in a quaint Provincal dining room, warm from the fire in the hearth, with bay windows over-looking a small vinyard and fields of lavender.

     Here's the recipe I used.

• 2 Tbsp butter
• 4 large red onions, thinly sliced
• 1 tsp sugar
• 1/2 Tbsp balsamic vinegar
• 4 (more or less) cups beef broth
• 1 cup red wine
• 1/2 tsp salt
• 1/2 tsp pepper
• sliced French bread
• 1/2 cup shredded or grated Swiss cheese

     In a soup pot, slowly melt butter and add onions.  Cook over low heat, stirring occasionally for about 30 minutes, or until the onions are soft, and lightly browned.

     Stir in sugar and balsamic vinegar.  Cook for about 5 minutes, then add the broth.  Raise the heat, and bring to a boil.  Add red wine, salt and pepper, and lower the heat.  Simmer for 15-30 minutes.

     Cut the bread in slices, about 2" thick.  Drizzle with olive oil, and spread with a little butter.  Sprinkle lightly with garlic.  Put them under the broiler until golden-brown.

      Ladle the soup into ramekins, or oven-safe bowls, and place them on a baking sheet.  Float a slice of toasted bread in each one, and top with cheese.  Place them under the broiler until the cheese is melted.  Serve immediately.