• Using a cast iron Dutch Oven, melt the unsalted butter over medium heat.
• Add the sliced Vidalia onion, stir into the butter, cover and let cook for 30 minutes while occasionally stirring.
• Remove the cover and increase to medium high heat. Carmelize the onions which will take approximately 30 minutes. Stir frequently; do not let the onions scorch!
• Add the minced garlic and the thyme and sauté for a few minutes.
• Scrape the bottom of the pan to loosen the browned bits. Add the wine and scrape again.
• Simmer to reduce the wine to about half.
• Add the chicken broth and the salt. Cover and gently simmer for approximately 30 minutes. Add ground white pepper to taste.

Preparation to Serve

• Preheat the oven on broil.
• Thickly slice the bread, brush with melted butter and sprinkle lightly with garlic and broil on both sides to get it toasty brown and crispy! Watch it carefully so it doesn’t burn and rotate as necessary!
• Place onion soup bowls on a sheet pan (covered with tin foil for easy cleanup).
• Fill onion soup bowls 3/4 to the top. Add the toasted bread slices. Top heavily with gruyere cheese.
• Place in oven but not too close to broiler (three of slots down). Watch closely and remove once the cheese is melted, bubbling and browned. Be careful not to burn it though!
• Remove and let rest for 5 minutes. Place onion soup bowls on a napkin lined plate or under lining and garnish with scallions.
• Serve and Enjoy!