French Onion and Endive Soup

Directions

1. Prep! Thinly-slice onions and endives into 1/2-moons. Finely-mince 2 cloves of garlic.
2. Preheat a soup pot with a thick bottom.
3. Add butter, olive oil, and a moment later once the butter starts to melt, add the garlic.
4. Once the garlic starts to work, add the onions and endives, salt and pepper; cook down on medium heat, always stirring, until they are very soft and caramelized but not burnt. (approx 7-10 minutes)
5. Turn up the heat and add the white wine - cook it for a few minutes to get the alcohol out.
6. Add balsamic vinegar, herbs, spices, and sugar, and let the mixture thicken and cook down on a medium-high heat, stirring occasionally. (approx 7-10 minutes)
7. Add vegetable stock, and the RIND of the parmigiano reggiano cheese. Bring to a boil, then lower the heat to simmer.
8. Allow the soup to simmer for at least 10-15 minutes, but the longer the better! Always seasoning to taste.
9. Serve. Each bowl should boast a handful of beautifully-grated parmigiano reggiano cheese, and a crack of black pepper.