Cook's Illustrated French Onion Soup

(Modified, and saved for posterity, since it was so good)

3 large sweet (I used Mayan) onions, sliced thin
2-4 TB butter - enough to get them cooking, and softening

Cook for 30-35 minutes until reduced, syrupy and brown.

Meanwhile, in a large pot, bring to a simmer
6 cups chicken broth
2 cups beef broth (*I know! I would have thought it was the other way around)
1/4 cup red wine
2 sprigs parsley (not chopped)
1 sprig thyme
1 bay leaf

When onions are ready, ladle some of the hot liquid into the onions, and stir it up to grab all the yummy bits from the pan, and pour it all in to the broth. Weed out the herbs after it has cooked together for a little while, maybe 5 minutes.

Cube some italian bread, ladle a good heaping portion of soup in oven proof bowls, and top with the bread and a couple of slices of swiss cheese. Top with one or two tablespoons of grated fresh parmasean, and broil for around 10 minutes or until nice and crusty.

This was the best onion soup I've ever tasted, much less come out of my kitchen.

(the recipe called for one tablespoon balsamic vinegar stirred in at the last minute but I forgot!)