Directions

• Peel and slice onions from root to stem.
• In a large pot over medium heat, cook the onions with 2 tablespoons of the olive oil for 15 minutes.
• Increase the heat to medium high and add the butter and remaining 1 tbsp of olive oil. Cook for 15 more minutes.
• Add sugar and continue cooking for 10 to 15 more minutes, until browned.
• Add the minced garlic and cook for 1 more minute.
• Add the wine, beef stock, and thyme, and bring to a lower simmer for 30 minutes.
• While the soup simmers, preheat the oven to 450.
• Brush olive oil on both sides of the bread and lay it out on a baking sheet lined with parchment paper.
• With 10 minutes left on the soup, put the bread in the oven for 5 minutes.
• After 5 minutes, pull out the bread and sprinkle the cheese on top. Then broil the bread for another 2 to 3 minutes.