Baked French Onion Soup



5 yellow onions, sliced thin
4 tablespoons butter
Salt and pepper
1 teaspoon sugar
3 tablespoons flour
1/2 cup dry white wine
8 cups beef stock
1 teaspoon thyme
Sliced and toasted French bread
2 cups shredded Gruyere or Swiss cheese


Melt butter in a large soup pan with a lid. Add the sliced onions. Cover and cook over medium-low heat for 10 to 15 minutes. Uncover and add sugar and a little bit of salt and pepper. Cook the onions for another 30 to 45 minutes, stirring often until the onions are a deep brown color. Sprinkle onions with flour. Stir and cook for a few minutes. Add the wine, beef stock, and thyme. Bring the soup to a boil stirring often. Turn down heat and simmer for another 15 to 20 minutes. Spoon the soup into to oven-safe bowls. Top each bowl with a piece of bread. Sprinkle some cheese on top. Place the bowls on a cookie sheet. Put under the broiler and broil until the cheese is melted and begins to brown a bit.