On Friday, I had the best french onion soup that I've ever had at a friend's house. Who doesn't love french onion soup: the melted cheesy goodness on top over the rich onion broth and broth soaked bread. This soup was on a whole other level though: the broth was complex and incredibly flavorful; not overly one-dimensionally salty like most french onion soup, but actually more complex and savory. The onions were cooked perfectly to the point where they were just about to disappear, but retained just enough structure and texture to add to the soup. The cheese was gooey, deliciously charred in spots and actually silky, as opposed to the often rubbery cheese found on top of most soup. I think the best part was the bread. Most bread in french onion soup is just soggy formerly stale bread. I was told that the bread was double toasted and it looked like he used brioche. The bread soaked up all the broth, yet still was just slightly crisp in the edges (though not dry) and the bread maintained a soft fluffy texture despite being soaked through with broth. It's hard to describe, but it was such a revelation and so delicious. I was told it was a 6 hour process to make the soup; I think it was worth every minute. We had the soup with a deliciously crisp Sauvignon Blanc from Sonoma, which was a nice match for the rich and savory soup.