• 4 to 6 red or yellow onions, peeled & thinly sliced
• Olive oil
• 1/4 tsp sugar
• 2 cloves garlic, minced
• 6 to 8 cups beef, chicken or vegetable stock (traditionally made with beef stock)
• 1/2 cup dry Vermouth or dry white wine
• 1 bay leaf
• 1/4 tsp dry thyme
• Salt & pepper
• 8 slices toasted French bread
• 1 & 1/2 cups grated Swiss Gruyere, & a little grated Parmesan

Preheat oven to 350 degrees.

In large saucepan, saute onions in olive oil over medium-heat until well browned, but not burned, about 30-40 minutes (or longer).
Add sugar about 10 minutes into the process to help with caramelization.

Add garlic and saute for 1 minute.
Add stock, vermouth/wine, bay leaf & thyme.
Cover partially and simmer until the flavors are well blended, about 30 minutes.
Season to taste with salt & pepper.
Discard bay leaf.

To serve, you can either use individual oven-proof soup bowls or one large casserole dish.
Ladle soup into bowls or casserole dish.
Cover with toast and sprinkle with cheese.
Put under the broiler for 10 minutes at 350 degrees, or until cheese bubbles and is slightly browned.

Serve immediately.

Yield: Serves 4-6