Recipe courtesy of Kathy Rose

Ingredients:

• 1/4 cup (60 ml) unsalted butter, plus a bit more for the baking sheet
• 4 medium-large yellow onions, thinly sliced
• kosher salt and freshly ground black pepper, to taste
• 1 tsp (5 ml) granulated sugar
• 1 small baguette, cut into 1/2-inch (1.3-cm) slices
• 8 cups (2 L) beef broth
• 1 tsp (5 ml) thyme
• 2 cups (500 ml) grated Gruyère cheese

Directions:

1. Melt the butter in large pot over medium heat. Stir in the onions and season with salt and pepper. Reduce heat to low. Cover the onions with foil, then cover the pot with a lid and cook, stirring occasionally until the onions are soft but not falling apart, 40 to 50 minutes.
2. Remove lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until deeply browned, 10 to 15 minutes.
3. Meanwhile, position a rack in the centre of the oven and heat oven to 350°F (175°C). Butter a rimmed baking sheet and place baguette slices in a single layer. Bake until crisp and lightly browned, turning once, 15 to 20 minutes. Set aside.
4. Add the broth and thyme to the caramelized onions and bring soup to a boil over medium-high heat. Reduce to medium low and simmer for 10 minutes. Season with salt and pepper.
5. To serve, position a rack about 6 inches (15 cm) below the broiler and heat broiler to high. Put 6 to 8 broiler-proof bowls on baking sheet. Put 2 or 3 croutons in each bowl and ladle the hot soup on top. Sprinkle with cheese and broil until browned and bubbly, 2 to 5 minutes. Serve immediately.