French Onion Soup

• 4 tablespoons butter
• 4 large onions, sliced
• 1 dried bay leaf or a few sprigs of fresh thyme
• Salt & freshly ground peper, to taste
• 2 1/2 cups water
• 1 clove garlic, crushed
• 1 tablespoon sherry vinegar
• 1 tablespoon molasses
• 4 one-inch thick slices of baguette, toasted
• 4 ounces shredded Provolone, Swiss or any melting cheese of your choosing

1. Melt butter in a 6-quart stockpot over medium-high heat. Add onions, bay leaf and season with salt and pepper; stir to coat well. Saute until they begin to soften and become golden, about 15 minutes. Cover pot and reduce heat to medium-low. Cook, covered, until onions are softened, about 20 more minutes.
2. Remove and discard bay leaf. Stir, scraping up browned bits at bottom of pot. Raise heat back to medium-high and slowly pour in the water. Add garlic clove, sherry vinegar and molasses. Bring to a boil. Reduce heat to a simmer and cook for 10 more minutes. Taste, and season with additional salt and pepper if necessary.
3. Preheat broiler. Evenly ladle soup into 4 oven-safe bowls. Place one slice of toasted baguette on top of each. Evenly sprinkle cheese on top and place on a rimmed baked sheet. Cook under broiler until cheese is golden and bubbly, 3 to 5 minutes.

butter, onions, bay leaf, salt, water, clove garlic, sherry vinegar, molasses, baguette, provolone

Taken from food52.com/recipes/2566-french-onion-soup (may not work)