6 large red or yellow onions, peeled and thinly sliced.
¼ teaspoon of sugar
¼ teaspoon of dry thyme
2 cloves of minced garlic
8 slices of toasted French bread
1 and ½ cups of grated Swiss Gruyere
8 cups of beef stock
Salt and pepper
½ cup of dry vermouth or dry white wine
Sauté the onions in the olive oil on medium heat until it becomes well browned for about 30-40 minutes in a big saucepan. For about 10 minutes into the process add the sugar.
Add garlic and sauté for the next 1 minute. Add bay leaf, vermouth or wine, thyme and stock. Cover partially for about half an hour and simmer till the flavors become well blended . Season with salt and pepper. Discard the bay leaf.
Serve in a soup bowl. Ladle the soup into the bowls. Cover with the toast and then sprinkle with cheese. Put into the broiler for 10 minutes at 350 F, or until the cheese bubbles and is slightly browned. Serve it immediately.