Classic French Onion Soup

Cut each onion top to bottom, and peel away the skin.
Slice each cut into half moons, and slice evenly each half of the onion into thin half moons sized, then cut into another half for each slice.

Heat 3 tablespoons olive oil on medium heat in a pot. Add the onions and toss to coat with olive oil. Cook the onions for 15 to 20 minutes or until they have softened, stir often.

Increase the heat to high and add the remaining olive oil, butter. Stir often and cook for another 15 minutes or until the onions start to brown.

To help the onions caramelized better, add sugar and a teaspoon of salt and continue cook until they are well browned. It takes about 10 to 15 more minutes. At this step, add minced garlic and cook for another minute.

Add flour to caramelized onions and stir, cook for another minute.

Add the hot broth to the caramelized onions and bring to a boil. If using wine, add this now too.

Bring to simmer, cover the pot and cook over low heat for at least 1 hour or until the broth is slightly reduced.

Taste and season with salt and freshly ground pepper if needed. Add a splash of brandy now, if desired!

While the soup is simmering, preheat the oven to 200 degree Celsius (400 degree Fahrenheit). Brush both sides of the baguette (French bread) slices with slight olive oil.

Put them in the oven and toast until lightly browned, it may takes 5 to 7 minutes. Remove from oven once done.

Turn the toasts over and sprinkle with finely shredded Guyere cheese. Return to oven and bake until the cheese turn lightly browned.

To serve, scoop the soup into a small or medium bowl and top each bowl with one toasted baguette.