Yes, this is famously easy, as long as you have 1-2 hours available.  That said, most of this time is lightly attended. 

Almost all French Onion Soup recipes use a similar technique.  The game changer is to have excellent broth.  I prefer beef broth.  So, make your own (see Broth Importantly) or procure a very clean, organic broth at the store.  You’ll pay mightily for it, but the results will justify the expense.

A perfect lunch or dinner.  Plus, it freezes great.

Makes 4-6 servings depending upon your bowl size.

Ingredients

• 3 lbs yellow onions, sliced into slivers (pole to pole, NOT into rings. The rings will turn into worms and disintegrate, making an unpleasant texture.)
• 6 C of tasty beef broth
• 1 C dry white wine
• 4 T butter
• 2 T sugar
• 1 T Worcestershire sauce
• 1 T cognac
• 1 t salt (depends upon your broth, so add sparingly)
• 1 t apple cider vinegar
• 2 bay leaves
• 4 C toasted bread croutons (tossed in butter, S&P, roasted until crunchy)
• 3 C shredded Swiss style (Emmenthaler or Gruyere) cheese
• 1 C shredded Parmesan (not pre-shredded, as the cellulose will prevent it from melting well)
• Chives to garnish

Method

• In a large pot, melt the butter, add onions, salt, and sugar.  Stir to begin cooking.  You do not want to brown these, but reduce and cook slowly.
• Turn heat to low or medium/low and cover pot for 10 minutes.
• Remove lid.  The onions should be sweating down and releasing liquid.  If not, put lid back on for a couple more minutes.
• With the lid off, sauté on low for approximately 45 minutes, gently stirring every 10 minutes.  You do not want to vigorously stir and break up the onions.  You are looking for a slow caramelization of the onions without them crisping up.  There will be some brown fond on the bottom, and that is OK.
• Once they are a pleasant brown color, add the wine to deglaze.  You might need to turn up the heat for this.  Let the wine simmer until reduced by half.
• Add the bay leaves and the beef broth.  Simmer gently uncovered for 30-40 minutes.
• Taste and adjust salt near the end.  Add the Worcestershire sauce, cognac, and apple cider vinegar at the end.  Heat and taste again. 
• Mix your cheeses together.
• When you are satisfied with the taste, ladle soup into heatproof bowls placed on a cookie sheet to prevent overflows.  Put a couple tablespoons of cheese on top of the soup (before adding the croutons).  Then mound with croutons and pile on the cheese—don’t skimp.
• Bake at 450 F for 10 minutes or broil until the cheese is bubbly.
• This can be very hot when coming out of the oven, so you may need to let it set for a bit.

Note: If you are avoiding alcohol, substitute 1/2 C apple juice + 1/2 C water or 1 C more broth for the wine and skip the cognac.

Stay briny,

–Stacey