french onion soup

here's a recipe similar to mine (i noted my changes)... it was YUMMY tonight!

French Onion Soup

Preparation time: About 1 hour.

6 large onions, peeled and thinly sliced.
Olive oil
Butter
1/4 teaspoon of sugar
2-4 cloves garlic, minced
1 T flour
8 cups of beef stock
1/2 cup of dry white wine (i used a dark beer... used guinness once, & it was GREAT!)
Salt and pepper
8 slices of toasted French bread (stale is fine!)
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese (any white cheese you like is fine... i love swiss... mike likes provolone)
you can also season with a bay leaf and/or thyme

1 In a large saucepan, sauté the onions in the olive oil & butter on medium high heat until well browned, but not burned (i like to burn mine a bit, actually - don't stir too much), about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.
2 Add garlic and sauté for 1 minute. Add the stock, wine (beer). Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Mix in the flour well.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprink with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned.(i didn't mess with the oven... it's hot here! ....just stuck the bread & cheese in the toaster oven until melted, put it in the bowl, then poured the soup over top)
Serve immediately.

Serves 4-6.