Ingredients

1 tablespoon olive oil
2 tablespoons butter
2 pounds onions, peeled and thinly sliced (about 6 cups)
1 1/2 teaspoons minced fresh thyme
3/4 teaspoon salt
1/2 teaspoon ground pepper
6 cups chicken stock or beef broth
2 tablespoons red wine
1 baguette
8 ounces of Gruyere cheese, grated

Directions

Set a heavy-bottomed 4-quart saute pan over medium heat. Add the oil and butter. When the butter has melted, add the onions, thyme, and salt and mix together thoroughly. Cover the pan with a lid and sweat the onions for about 10 minutes, stirring occasionally. When the onions are limp and tender, uncover the pan and raise the heat a small amount. Cook the onions 20-25 minutes, stirring frequently, until they are dark brown and have caramelized.

Stir in the stock, carefully scraping the bits of browned onions from the bottom of the pan. Bring the soup to a boil. Adjust the seasonings, cover the soup with a lid and simmer 15 minutes.

Slice a baguette into 1/4-inch slices and toast in a 400-degree oven for about 10 minutes, until crisp and light brown.

Place the soup bowls on a sturdy baking sheet Ladle soup over the croutons until it reaches 1/2 inch from the top of the bowl. Place a large portion of cheese onto the soup. Top with several croutons and sprinkle with with 2 tablespoons of the remaining cheese.

Place baking sheet in the oven and bake 30 minutes, until cheese is brown and has formed a crust.