French onion soup

Slice the sweet onions fairly thin so they caramelize easily.

Heat a pan on medium-high with a splash of olive oil, add the onions and cook 10-12 minutes, stirring occasionally, until well caramelized.

Deglaze with a little beef broth and cook it down; caramelize further and deglaze again with more broth. Deglaze a final time with dry white wine and cook until most of the moisture is gone.

Add rosemary, thyme, cracked black pepper, malt or sherry vinegar and worcestershire sauce. Add the rest of the beef broth, season with salt, cover and simmer 10 minutes.

Finish with a few knobs of butter and adjust the flavor.

Ladle broth and onions into oven-safe bowls or ramekins; top with sourdough bread and slices of Swiss or Gruyere.

Bake at 400F until the cheese bubbles and the bread edges are toasty and crisp.

Cool a few minutes before serving.