serves 4

 2 lbs yellow onions
1 lb red onions
4 Tbsp butter
2 tsp dried thyme
1/3 cup brandy
2 Tbsps flour
6-8 cup beef stock or broth
1 bay leaf
sea salt & fresh cracked pepper
4 slices of crusty bread
block of French Emmethaler - half sliced and half grated

 1. Heat and 8 quart pot over medium low heat. Add in the butter, once it's melted add in the thinly slice onions. Gently toss to coat in butter. Lower heat to low and cook onions over low for 3-4 hours, gently stirring every 15-20 minutes. After about an hour add in 1 tsp of dried thyme.
2. Once the onions are cooked and have fully caramelized and turned a deep rich brown, bring the heat up to medium low, sprinkle the flour over top, stir to combine the onions and flour and let cook for 5 minutes. Carefully pour in the brandy to deglaze the pan. Let simmer for 5-10 minutes to cook off the alcohol.
3. Add in the beef stock or broth, bay leaf and the rest of the thyme. Bring to a simmer over medium low and let simmer half-covered for about an hour. Taste and adjust season with salt and pepper.
4. Preheat the broiler and place the rock in the top third of the oven. Lightly toast the crusty bread in the toaster, so that is crisp but not browned.
5. Ladle the soup into oven proof bowls float the toasted bread on top. Cover with slices of cheese, so some part hangs over the edge or else it will all melt into the bowl. top the cheese slices with some grated cheese.
6. Place the bowls on a cookie sheet and under the broiler. Broil until the cheese is melted and golden brown. My broiler is not the best so it takes about 15 minutes, know your broiler and watch carefully.