Step 1

Warm the oil over medium heat in a medium sized dutch oven, or heavy bottomed pot with a lid

Step 2

Reduce heat to medium/low, add onions and cover for 15 minutes

Step 3

Remove the lid and continue to cook the onions, stirring often, until a nice golden brown color is achieved

Step 4

The caramelization process should take about 30 minutes, don’t rush it.Once the onions are caramelized add butter, nutmeg, thyme, bay leaf, garlic, salt and pepper

Step 5

Stir and cook for 10 more minutes.Increase heat to high and add wine

Step 6

Bring to a boil and cook until reduced by half, about 3-5 minutes.Add stock, bring to a simmer and cook for an additional 45 minutes

Step 7

Remove thyme and bay leaf

Step 8

Swirl in port, or cognac depending on which flavor you like more.Preheat broiler.Divide soup into 6 oven proof ramekins, or oven proof bowls

Step 9

Top each serving with a slice of bread and 1/3 cup grated cheese.Place under broiler until cheese is bubbling and, about 3-5 minutes

Step 10

Garnish with some parsley or thyme, serve hot.*If you are making this for two, freeze the remaining broth for future use.