6 large red or yellow onions, peeled and thinly sliced
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock, chicken stock, or a combination of the two
1/2 cup of dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
salt and pepper
1 cup of grated swiss cheese
1. In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.
2. Add garlic and sauté for 1 minute.
3. In a large pot, add the stock, wine, spices and onions. Cover partially and simmer until the flavors are well blended, about 30 minutes. discard the bay leaf.
4. To serve you can either use individual oven-proof soup bowls or one large casserole dish. Cover with the french bread and sprinkle with cheese. Put into the oven for 10 minutes at 350F, or until the cheese bubbles and is slightly browned. Serve immediately.
found on: food.com