Ingredients
2 lb onions, about 4 large, peeled, halved lengthwise, then thinly sliced across
1 tsp thyme
2 bay leaves
3/4 tsp each salt, pepper and sugar
1/2 stick butter
1 Tbsp flour
3/4 cups cooking white wine (you can buy this with vinegars at the grocery)
5 cups beef broth (you can use bouillon cubes, cans or box)
sliced French bread
sliced Swiss cheese
Directions
Cook onions, thyme, bay leaves, salt, pepper and sugar in butter in a heavy pot over low heat, stirring frequently, until onions are soft and golden brown, about 45 minutes.
Add flour and cook, stirring, 1 minute.
Raise heat to medium and stir in wine and cook, stirring, 1 minute.
Stir in broth and water, simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350°F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once.
Discard bay leaves.
Ladle soup into oven-proof bowls*. Top with toasts and cheese. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
*(Or toast bread with cheese and add to soup in bowl if your bowls aren’t oven proof.)