The French Connection (aka French Onion Soup)

I'm sick and I decided to make this tonight. I must be crazy.

French Onion Soup

• 2 teaspoons olive oil
• 1 medium sweet onion, vertically sliced
• 1 medium red onion, vertically sliced
• 1/4 teaspoon sugar
• Freshly ground black pepper to taste
• 1/4 teaspoon salt
• 1/4 cup dry white wine (a little less than that)
• 4 cups less-sodium beef broth
• A little less than a 1/4 teaspoons chopped fresh thyme
• 6 slices French bread, cut into 1-inch cubes
• 8 - 10 slices Gruyere cheese

1. Heat olive oil in a Dutch oven over medium high heat. Add onion and saute until tender (about 5 minutes). Stir in sugar, pepper, salt. Reduce heat to medium and cook for 20 minutes, stirring frequently. Increase heat to medium high and saute for 5 minutes until onion is golden brown. Stir in wine and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.

2. Preheat broiler.

3. Place bread in a single layer on a baking sheet, broil 2 minutes or until toasted, turning after 1 minute.

4. Place 4 oven proof bowl on a pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls, top each serving with cheese. Broil 3 minutes or until cheese begins to brown.