Onion Soup

Directions

1. 1
   In a large soup pot or Dutch oven, melt the butter over medium heat.
2. 2
   Add the onions, stir to combine with the butter, cover, and cook for 30 minutes, stirring occasionally.
3. 3
   Remove the cover; increase the heat to medium-high and cook, until the onions are brown and caramelized, about 30 minutes.
4. 4
   (Stir the onions frequently toward the end of this stage in the cooking, so they do not scorch or burn.)
5. 5
   Add the thyme and garlic, saute for 2 to 3 minutes more.
6. 6
   Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine is reduced by about half.
7. 7
   Stir in the broth and salt and bring to a gentle simmer.
8. 8
   Cover, and cook for 30 minutes.
9. 9
   Add the Cognac, if using, and season with pepper to taste.
10. 10
    (The soup can be made to this point a day ahead and refrigerated.)
11. 11
    When ready to serve pre-heat the broiler.
12. 12
    Heat the soup and divide it evenly among 6 heatproof crocks or bowls.
13. 13
    Top each soup with a slice of the bread and about 1/2 cup of the cheese.
14. 14
    Place the bowls on a sheet pan and broil until the cheese is bubbly and brown.
15. 15
    Carefully transfer each crock to an under-lining plate.
16. 16
    Serve immediately.