Classic French Onion Soup

• 8 teaspoons olive oil, divided
• 4 pounds yellow onions, cut vertically into 1/4-inch-thick slices
• 1 pound Vidalia or other sweet onions, cut vertically into 1/4-inch-thick slices
• 4 teaspoons chopped fresh thyme, divided
• 1 tablespoon all-purpose flour
• 1/4 cup brandy
• 1/4 cup dry white wine (such as sauvignon blanc)
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 1/2 ounce dried porcini mushrooms
• 1 bay leaf
• 8 cups unsalted beef stock
• 1 teaspoon Worcestershire sauce
• 3 fresh parsley sprigs
• 1 teaspoon liquid aminos (such as Bragg)
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces French bread, cut into 16 slices
• 6 ounces Gruyere cheese, shredded (about 1 1/2 cups)

1. Heat a large Dutch oven over medium heat. Add 2 tablespoons oil. Add onions; cover and cook 12 minutes or until tender, stirring occasionally. Stir in 2 teaspoons thyme; cook, uncovered, 1 hour or until deep golden brown, stirring occasionally.
2. Stir in flour; cook 2 minutes, stirring constantly. Stir in brandy; cook 1 minute. Stir in wine; cook 1 minute. Place onion mixture in a large bowl.
3. Return pan to medium heat. Add remaining 2 teaspoons oil; swirl to coat. Add celery, carrot, mushrooms, and bay leaf; cook 5 minutes, stirring occasionally. Add stock, Worcestershire, and parsley. Bring to a boil; reduce heat to medium, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Strain broth through a fine sieve over a bowl; discard solids. Return broth to pan; add onion mixture, liquid aminos, salt, and pepper. Bring to a simmer; cook 15 minutes.
4. Preheat broiler to high.
5. Arrange bread slices in a single layer on a baking sheet; broil 1 minute or until tops are golden. Ladle 1 cup soup into each of 8 broiler-safe soup crocks. Top each serving with 2 bread slices, toasted side down. Sprinkle evenly with cheese. Working in batches if needed, place crocks on baking sheet, and broil 1 minute or until tops are golden and cheese bubbles. Garnish with remaining thyme.

olive oil, yellow onions, vidalia, fresh thyme, flour, brandy, white wine, celery, carrot, porcini mushrooms, bay leaf, unsalted beef, worcestershire sauce, parsley sprigs, liquid aminos, kosher salt, freshly ground black pepper, bread, gruyuere cheese

Taken from www.myrecipes.com/recipe/classic-french-onion-soup-1 (may not work)