Onion soup

Onion Soup Materials
6 large onion
2 tablespoons balsamic vinegar
4 tablespoons olive oil
2 tablespoons butter
1 teaspoon sugar
2 cloves garlic - finely chopped
Salt
6 cups broth
2 bay leaves
2 teaspoon dried thyme
½ teaspoon ground black pepper

Supplies for Over
4-6 slices baguette
½ cup grated cheese

Put the deep pan heat 3 tablespoons olive oil. Chop onion julienne and add to a pot-shaped salt and cook over medium heat for 15-20 minutes.

Then add 1 tablespoon of the olive oil and butter until caramelized onions and cook on high heat for 15 minutes. Add sugar and cook until thoroughly color space.

When the onions are caramelized balsamic vinegar, garlic, dried thyme, black pepper, bay leaf and add the broth and cook over low heat for 30 minutes.

Brush bread with olive oil. Toast in the oven.

Place heat-resistant bowl of soup to put on the bread, sprinkle with grated cheese and bake until cheese melts in a preheated 180 degree oven.