2 teaspoons olive oil
3 Vidalia onions, sliced finely
3 shallots, sliced finely
1/2 teaspoon of sugar
1/2 teaspoon of pepper
1/4 teaspoon of salt
1/4 cup white wine
6 cups of beef broth
2 TBSP fresh parsley, chopped
2 tablespoons butter
French baguette, slice
Jarlsberg cheese, sliced (Guyere is preferred but the store didn't have it that day)
Increase heat to medium-high and sautee for 5 minutes or until onions are golden brown.
Stir in wine and cook for 1 minute. Add broth/stock and thyme and bring to a boil. Simmer for 1-2 hours.
Preheat broiler. Coat with some butter (I used I Can't Believe It's Not Butter Light) and garlic powder. Toast baguette slices for 2-3 minutes.
Place soup in oven-safe crocks. Place toasted baguette slices on top of soup. Place cheese slices on top of the baguette. Broil for 2-3 minutes or until cheese has melted.