French Onion Soup

I was in William & Sonoma today and bought a cool blow torch thingy and butane. When I got it home I couldn't figure out how to put the fuel in (yes I am a blonde). So, instead I used ramekins and browned them in the oven. I am returning it tomorrow, unless they can show me how to use the bloody thing...lol.

Ingredients

4 tablespoons unsalted butter

3 lbs red onions thinly sliced

1 teaspoon sea salt

2 teaspoons fresh chopped thyme

2 cloves, minced

1 cup chardonnay

7 cups low sodium chicken stock

fresh ground pepper

1 toasted 1/2'' slice of baguette per ramekin

1 cup grated Gruyere

Directions

Thinly slice the onions on a mandolin (carefully...go slow...I did some damage to my fingers once).

In a large pot melt the butter over medium heat. Add the onions and 1 teaspoon of sea salt and stir to get all the onion coated with the butter. Cover, but stir occasionally for 3o minutes. Then remove the cover, increase the heat to medium high and cook until the onions caramelize, stirring often. Cook for 25 minutes and then add the thyme and garlic. Stir to combine and cook for an additional 5 minutes. Then add the wine, using a wooden spoon scrape the bottom of the pot. Reduce the wine by half for about 2-3 minutes. Add the broth and the pepper. Cover and cook for another 30 minutes.

Preheat the broiler. Ladle the soup into ramekins. Top each ramekin with a slice of the baguette and Gruyere. Place the ramekins on a baking sheet and place in the oven for about 4 minutes.