French Onion Soup by Foodmymuse

Ingredients

• 5 large Vidalia onions, thinly sliced
• 1 large garlic clove, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1/4 tsp allspice
• 1/4 tsp cayenne pepper
• 1 tsp seasoned salt, plus more to taste
• 3 sprigs fresh thyme, plus more for topping
• 1 bay leaf
• 2 tsp Maggi Jugo
• 2 tsp balsamic vinegar
• 2 cups dry white wine
• 8 cups good beef stock
• 4 slices ciabatta, toasted
• 1 cup gruyere, grated
• 1 cup emmentaler, grated
• 1/2 cup parmigiano, grated
• 1 tsp crushed red pepper flakes

Instructions

1. Heat the olive oil in a heavy-bottomed pot over medium-high heat, then add the onions and cook for 5 to 7 minutes until they begin to soften.
2. Add the butter and continue cooking over medium heat for 45 to 50 minutes, stirring often, until the onions are deep golden brown and caramelized.
3. Stir in the garlic, Maggi, balsamic vinegar, seasoned salt, allspice, cayenne, and thyme, then cook for 15 minutes more until fragrant and jammy.
4. Pour in the white wine and simmer for 5 to 8 minutes, until reduced by about half.
5. Add the beef stock and bay leaf, then simmer uncovered for 30 minutes so the flavors meld.
6. Ladle the soup into oven-safe bowls, top with toasted ciabatta and a generous mix of cheeses, then broil for 2 to 3 minutes until melted and golden.
7. Finish with parmigiano, crushed red pepper flakes, and extra thyme, then serve hot.