Red Onion Soup With Cheese Toasts - olive oil

Method

• Set 2 large, wide skillets over medium-high heat.
• When pans are hot, add 1 tablespoon oil and a large handful of sliced onions to each pan.
• Season onions with salt and pepper, then saute, stirring occasionally, until they are a ruddy dark brown, about 10 minutes
• Transfer onions to soup pot and return pans to stove.
• Pour 1/2 cup water into each pan to deglaze it, scraping with a wooden spoon to dissolve any brown bits.
• Pour deglazing liquid into soup pot.
• Wipe pans clean with paper towel and begin again with more oil and sliced onions.
• Continue until all onions are used.
• Dont crowd pans or onions wont brown sufficiently.
• Place soup pot over high heat.
• Add wine, bay leaves, thyme bunch and garlic.
• Simmer rapidly for 5 minutes, then add 8 cups water and return to boil.
• Turn heat down to maintain a gentle simmer.
• Add 2 teaspoons salt.
• Cook for 45 minutes.
• Skim off any surface fat, taste and adjust seasoning.
• (May be prepared to this point up to 2 days in advance.)
• To serve, add brandy to soup, if using, and simmer 5 minutes.
• Remove the thyme.
• Make the cheese toasts: Heat broiler.
• Place toasted bread on baking sheet.
• Mix grated cheese with chopped thyme and sage, along with a generous amount of pepper.
• Heap about 1 ounce of cheese mixture on each toast.
• Broil until cheese bubbles and browns slightly.
• Ladle soup into wide bowls and top with toast.