Onion Soup

Heat the butter over low/medium heat in a heavy 5-6 qt pan.When the butter has melted, add the onions and cook very slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly,stirring and adding a little water (2 to 3 Tablespoons at a time). As the water evaporates add a little more and keep stirring until the onions are a rich brown and very soft, almost disintergrated.Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Add the thyme and simmer uncovered for 30 minutes.

While the soup simmers, lay the bread slices on a cookie sheet and toast in the oven (broil or bake) until slightly browned and crisp.

To serve:Remove thyme sprig and discard.Ladle the soup into individual ramekins, or ovenproof soup bowls.Lay a bread slice on top of each serving and cover with 1/4 cup (about) of the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a  broiler, until cheese is melted and bubbly.