French Onion Soup (For Brunch)

by Chef Marc Thuet

2 organic onions, unpeeled
1 organic clove garlic
1 tbsp organic butter
2 tsp granulated sugar
½ tsp dried marjoram
½ tsp pepper
salt
1 slice rye bread
4 cups beef stock
1 tbsp balsamic vinegar
1 slice Swiss cheese

• Cut onions in half and peel off outer skin.
• Then place cut side of onions down, cut crosswise into thin slices.
• Peel off skin from garlic and chop finely.
• In a large saucepan on medium heat, melt butter until it bubbles.
• Add salt, pepper, onions, garlic, sugar, marjoram and stir.
• Put lid over the pan and turn heat to medium-low; occasionally stir for 15-20 minutes.
• Pour beef stock and balsamic vinegar into pan, and heat at high until it boils; then simmer for 10 minutes.
• In an oven, place rack on second rung (from top).
• Preheat broiler for five minutes.
• Toast rye bread and set aside.
• Place an oven-proof soup bowl on baking sheet and pour soup into bowl.
• Put toast slice on top of bowl.
• Add Swiss cheese over toast.
• Preheat broiler for five minutes.
• Place soup bowl under broiler for three minutes or until cheese becomes golden or bubbles.