1 Tbsp Olive Oil
2 Tbsp Butter
8 Cups Thinly Sliced Onions
1/2 tsp Sugar
8 Cups Broth (Beef is traditional, but you could use chicken or veggie and still achieve delicious results)
1/2 Cup Dry White Wine
Pinch Dried Thyme
Salt and Pepper
8 Slices French Bread, Toasted
1 1/2 Cups Gruyere or Domestic Swiss Cheese, Grated
Heat the oil in a soup pot or dutch oven over medium heat and add the butter. Once the butter has melted, add the onions and stir to coat with the fat. Cook over low heat for 10 minutes, then add the sugar. Continue cooking over low heat, stirring occasionally, until the onions caramelize and turn a nice brown color. This will take about one hour.
Add the thyme and the wine, and cook for 5 minutes over low heat. Add the broth and simmer, partially covered, 30-45 minutes until the flavors are well blended.
To serve, ladle the soup into oven-proof bowls, add a slice of toasted bread to each bowl, and sprinkle with grated cheese. Place under the broiler until the cheese is melted and just beginning to brown, about 3-5 minutes. For easier movement in and out of the oven, you can place the individual bowls on a baking sheet and put the baking sheet in the oven.
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