French Onion Soup

It takes a lot of ingredients, but homemade french onion soup is kinda the bees knees. Don't believe me? Try this and get back to me. Last time I made this I was recovering from shoulder surgery, so you'll have to let me know if it's good or if I was just on painkillers.

• 10 sweet onions (like Vidalias), or a combination of sweet and red onion
• 3 tbsp butter
• 1 tsp salt
• 2 cups white wine
• 10oz canned beef consomme
• 10oz canned chicken broth
• 10oz apple cider (unfiltered is the best)
• Bouquet garni: fresh sprigs of thyme, bay leaf & parsley
• 1 loaf country style bread
• kosher salt
• ground black pepper
• splash of cognac
• 1 cup fontina or gruyere cheese, grated

Trim the ends off each onion, then slice from end to end. Remove peel & finely slice into half moon shapes.

Set electric skillet to 300 and add butter. Once the butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all the onions are in the skillet. Do not try stirring until onions have sweatted (shut up, I know that's not a word) down, for 15-20 minutes.

After that, stir occasionally until onions are dark mahogany & reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, cider and herbs. Reduce heat and simmer for 15-20 minutes.

Place oven rack in top 1/3 of oven and heat broiler. Cut bread into rounds large enough to fit the mouth of oven safe soup crocks. Place the slices on a baking sheet and put it under the broiler for ONE MINUTE.

Season soup with salt & pepper. Splash in the cognac. Ladle soup into crocks, leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese.

Broil until cheese is bubbly and golden (1-2 minutes).