Warm up with a crock of classic French onion soup! With a rich broth full of caramelized onions, toasty bread, & plenty of gooey, stretchy cheese. So good!
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Halve, peel, and slice the onions thinly, then add them to the pot and stir.
Add the brown sugar and Worcestershire sauce, and continue to cook, stirring every few minutes, until the onions become a deep golden brown.
Stir in the garlic, cooking until fragrant.
Add the butter to the pot, sprinkle in the flour, and stir everything together.
Pour in the wine and stir, scraping any browned bits from the bottom of the pot with your spoon.
Stir in the stock, add the herbs, and allow the soup to come to a simmer.
Season with salt and pepper.
Remove the thyme stems and bay leaf, then ladle the soup into heat-safe bowls or crocks, and top with toasted bread and cheese.
Melt the cheese under the broiler, until browned and bubbly, and serve.
*I like to use a sweet onion variety such as Maui or Vidalia, but you can use any kind of onion you prefer.