Ingredients:
1 sweet onion, thinly sliced
1 red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon of brown sugar
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of natural sea salt
1/4 cup of dry white wine
8 cups of vegetable broth
1/4 teaspoon of fresh thyme, chopped
8 thick slices of French bread
8 slices of Swiss cheese
1 tablespoon extra virgin olive oil
1 bay leaf
Cooking Instructions:
Heat a little oil in a large covered soup pot over medium-high heat. Add onions and garlic, saute until tender, about 5 minutes. Add sugar, salt and pepper, reduce heat to medium, and cook for about 20 minutes, stirring frequently. Increase heat to medium high once again and saute until the onions are golden brown. Stir in wine and let simmer for a few minutes, until some of the wine has evaporated. Add broth, thyme and the bay leaf, and bring to a boil. Cover, reduce heat, and simmer for about an hour.
Preheat broiler.
Place bread slices in a single layer on a baking sheet (use two sheets if necessary). Broil for one minute, flip, then broil for another minute to achieve evenly toasted bread.
Remove bay leaf and ladle one cup of the soup into 8 ovenproof bowls. Place a slice of bread on top of each bowl, and cover with a slice of cheese. Broil for 3 minutes, or until cheese begins to brown.
