How to make it

  • Melt the butter in a large sauce pan over moderate heat
  • stir in onions and add the sugar cook uncovered over low heat stirring occasionally for 20 to 30 minutes or until the onions are golden brown.
  • Sprinkle flour over the onions and cook for 2 to 3 minutes
  • pour in stock and stir to blend flour
  • add salt, pepper and thyme and return to low heat
  • simmer partially covered for 30 to 40 minutes.
  • allow the soup to stand while you prepare the french bread
  • preheat oven to 325
  • lightly brush olive oil on all sides of bread
  • bake for 15 minutes and turn for another 15 minutes, bread should be dry and slightly browned.
  • skim fat off the soup
  • ladle soup into bowls
  • add bread to the soup and sprinkle with grated cheese
  • place in hot oven and bake for 10 to 20 minutes or until cheese is bubbly

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