Smoky French Onion Soup

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 5 pounds onions, thinly sliced
• 10 cups rich chicken or beef stock
• 1/2 cup Madeira wine
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon freshly grated nutmeg
• 2 large sprigs thyme
• 1 bay leaf
• Kosher salt and freshly ground white pepper
• 2 cups shredded Gruyere cheese
• 8 slices baguette, toasted

1. Prepare a wood-fired oven or cooker for cooking with indirect heat.
2. Heat the olive oil over medium heat in a 4-quart Dutch oven or clay pot, then add the butter to melt.
3. Add the onions and cook over indirect heat, stirring frequently, until they soften and just begin to brown, about 40 minutes.
4. Add 1/2 cup of the stock and move the pot to high heat.
5. Stir to scrape up the browned bits from the bottom of the pot and cook until the stock has completely evaporated.
6. Add the Madeira, Worcestershire sauce, and another 1/2 cup of the stock.
7. Add the nutmeg and stir.
8. Repeat, adding 1/2 cup stock and cooking until evaporated, 2 more times.
9. Add the remaining 8 cups of stock, the thyme, bay leaf, and salt and pepper to taste.
10. Simmer for 20 minutes.
11. Taste and adjust the seasoning.
12. Remove the thyme sprigs and bay leaf.
13. Bring the oven to 400F.
14. Ladle the soup into deep heat-resistant bowls or crocks.
15. Sprinkle half of the cheese over the soup and place a slice of the toast on top.
16. Sprinkle the toast with the remaining cheese.
17. Place the bowls on a baking sheet and bake until the soup bubbles and the cheese is melted and golden, 10 to 15 minutes.
18. Serve hot.

olive oil, unsalted butter, onions, chicken, madeira wine, worcestershire sauce, nutmeg, thyme, bay leaf, kosher salt, gruyere cheese, baguette

Taken from www.epicurious.com/recipes/food/views/smoky-french-onion-soup-391801 (may not work)