French onion soup with veal stock, sourdough croutons and broiled cheese

Cut red and yellow onions into thin slices.

In a large heavy-bottomed pot or Dutch oven, cook the onions in butter on high heat for 5 minutes.

Add chopped garlic (optional), salt, pepper, a couple of bay leaves and thyme.

Cover and cook 20 minutes on high heat; covering releases moisture and the steam flattens the onions.

Lower the heat and cook about three hours, stirring every so often, until the onions turn brown with a sweeter, caramel-like aroma.

Add ruby port and red wine and cook an additional 2 hours, until it becomes a luscious onion marmalade.

Add the stock, season with salt and pepper to taste, discard the aromatics, bring to a boil and cook about an hour.

Variation: the soup can be made ahead and refrigerated for a few days or frozen.

For the croutons, cut sourdough into thick slices, trim off some crust and cut into cubes.

Drizzle with olive oil and toast in the oven at 400F / 200C about 10 minutes until golden brown.

Reheat the soup, fill the bowls, add a few croutons and top with a lot of cheese and parmigiano reggiano.

Place under the broiler or salamander for a couple of minutes.