The Best French Onion Soup

Melt butter in a large dutch oven over medium heat. Add sliced onions and about 1/2 teaspoon of Kosher salt, or to taste. Stir and cover, letting the onions cook for 5 minutes. Remove the cover, turn heat to medium low, and cook for about 45 minutes, stirring occasionally, or until onions are very caramelized.

Meanwhile, in a saucepan, heat beef stock and stir in demi glace.

Once onions are caramelized, add fresh thyme. Pour in white wine, sherry, and brandy. Let some of the alcohol cook off for a few minutes.

Ladle broth into the dutch oven, season to taste with salt and pepper, and stir in Worcestershire sauce. Boil for 10-15 minutes. Taste the soup and add in the optional better than bouillon beef base for extra flavor if desired.

Ladle soup into oven-safe crocks. Top with toasted baguettes and shredded cheese. Broil in the oven for a few minutes until cheese is melted and golden.