6 tablespoons butter
4 sweet onions, thinly sliced
2 cloves garlic, minced or grated
1 tablespoon brown sugar
3 tablespoons all-purpose flour
1 1/2 cups red wine
2 quarts low sodium beef broth
1 tablespoon Worcestershire sauce
2 bay leaves
3-4 fresh thyme sprigs, plus more for serving
pinch of black pepper
1 pound mini baby potatoes, halved if large
6 slices french bread
1 1/2 cups shredded Gruyere cheese
1. Melt the butter in a large soup pot over medium-high heat. Add the onions, garlic and brown sugar and cook about 10 minutes, stirring frequently, until softened. Continue cooking, stirring often, until the onions are deep golden in color and caramelized, 15 minutes. During the last 5 minutes of cooking, stir in the potatoes.
2. Reduce the heat to low and sprinkle the flour over the onions and potatoes, stirring for 3-5 minutes, until the raw flour taste is eliminated. Add the wine, beef broth, Worcestershire sauce, bay leaves, and thyme. Increase the heat to medium-high and return the soup to a simmer, simmer for 20 minutes or until the potatoes are fork tender. Remove the thyme sprigs and bay leaves from the soup. Season, to taste with salt and pepper.
4. Preheat the broiler to high.
5. Ladle the soup into oven safe bowls. Add a slice of bread to each and top evenly with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!