Two Fridays ago I stayed in and caramelized onions.
I added some beef broth, about a cup of sangiovese, some thyme, a bit o' clove, plenty of butter and pepper.
I went to whole paycheck for cheese and bread and I managed to get a baguette right out of the oven.
I can't recall the name of the cheese right now, but it was a hard cheese, and a bit nuttier than gruyere.
The soup was by far one of my best efforts to date.
I had googled "best french onion soup ever." and this recipe came up.