• 2 teaspoons olive oil
• 4 cups sweet onions, thinly sliced
• 4 cups red onion, thinly sliced
• 1/2 teaspoon sugar
• sea salt and fresh cracked pepper
• 1/4 cup dry white wine
• 7 cups less-sodium beef broth
• 1 cup beef jus (from a beef roast; gives a richer flavor. Use another cup of beef broth if you don’t have the jus)
• 10-15 sprigs fresh thyme, tied into a bundle or wrapped in cheese cloth
• 8 slices French bread, cut into 1-inch cubes
• 8 oz Gruyere cheese, shredded

Preparation

Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, salt and pepper. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth, beef jus (if using) and thyme; bring to a boil. Cover, reduce heat, and simmer 1-2 hours.

Preheat broiler.

Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.

Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with cheese to cover. Broil 3 minutes or until cheese begins to brown.