Ingredients:

6 Onions – I prefer Yellow – mild flavor onions seems to get the richest taste during carmelizing.
Olive Oil and Butter
Sugar
Vinegar
Beef Broth
Any Bread

Cheese- Gotta go with you like. I have found a mixture of Munster and swiss works well. Others prefer Provolone.

Let’s Cook-

Slice onions in half- chop off ends (formerly the top and bottom of the onion)
Then make 1/4 inch slices – repeat and place in skillet or or pan
(to get rid of the smell of onions- wash hands with soap and water- then rub on a chrome faucet if you have one)
I like to go in and make sure each onion is broken up into individual strands- but that is my opinion.
Sprinkle generously with Olive oil and throw in a couple small scoops of butter – then toss the onions.

Place over medium heat and stir occasionally – Do not scrape the bottom (also called deglazing) yet

After about 15-20 minutes – the onions shoudl have reduced significantly.
Now sprinkle some sugar to dust the onions
Again, stir occasionally for another 12-20 minutes

Onions should be getting the golden brown color to them and the bottom of the pan/skillet should be dark.
Add a little vinegar (optional) while stirring the onions. I would suggest this being only only enough to cover the bottom of the pan.
Scrape the bottom while stirring to remove the glazing
Add beef broth and continue to deglaze

Allow to boil for a 3-5 minutes.

In the meantime prepare your bowls, bread and cheese(s).

I do not own those super nifty french onion soup bowls- so i do it ghetto style.

Regular bowl – big scoop of soup – piece of bread -layer the cheese on top- then pour boiling broth over the cheese -
then cover with aluminum for 2-3 minutes.

Grab a  big spoon and tear it up- It is so good.

Side note – after caramelizing you can remove some onions- place in airtight container and freeze for up to 3 months.

ENJOY