6 red or yellow onions, halved and sliced
4 TBSP oil
2 TBSP butter
1 tsp sugar
1/2 tsp sea salt
2 cloves garlic, minced
8 cups broth
2 bay leaves
2 tsp dry thyme
1/2 tsp pepper
8 half inch thick slices of french bread
1 1/2 cups of grated swiss or swiss gruyere cheese
Sprinkle grated parmesan cheese
Saute onions in 3 TBSP oil and cook until softened. Increase heat to medium high, add 1 TBSP oil and the butter and cook, stirring often, until the onions start to brown. Sprinkle with sugar and salt and continue to cook until the onions are well browned. Add the minced garlic and cook for another minute.
Add broth, bay leaves, thyme, and pepper. Scrape bottom of pot well. Cover and simmer 30 minutes. Discard bay leaves and ladle soup into 4 individual oven safe bowls . Toast bread and lay on soup. Top with cheeses. Put under broiler until the cheese bubbles and is slightly browned.