French Onion Soup | Louisiana Kitchen & Culture

Ingredients

• 4 tablespoons butter
• 2 tablespoons olive oil
• 6 cups thinly sliced yellow onions
• 4 garlic cloves, peeled and left whole
• 1 teaspoon sugar
• 1/4 cup brandy
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 3 quarts beef stock or broth
• 1 1/2 cups dry white wine
• 8 thick slices French bread
• 4 tablespoons butter, softened
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 8 ounces Gruyére cheese, shredded
• 8 ounces mozzarella, shredded
• 4 ounces freshly grated Parmesan cheese