1) In a large pot, heat the olive over medium high heat. Once hot, add in the sliced onions and begin to caramelize. Cook, stirring often, until the onions start to soften, about 20 minutes.
2) Add in the butter and continue to cook the onions until they begin to brown, about 15-20 additional minutes. Adjust the heat as needed to make sure the onions do not burn. 3) Stir in the sugar and salt and continue cooking for 15 more minutes until the onions become well browned. During the last couple of minutes, add in the garlic and continue to stir.
4) Add the red wine and use a wooden spoon to scrap the bottom and sides. Stir in the veggie broth, worcestershire sauce, bay leaves, thyme, and black pepper. Bring the mixture to a simmer, cover, and cook for 30 minutes. Stir every few minutes.
5) Pre-heat the oven to 400 degrees F. Brush or spray the slices of bread with oil or cooking spray and place on a baking sheet. Toast for 10 minutes, flipping halfway through. You want the bread to be lightly toasted. Once done, set aside.
6) Season soup to taste with additional salt and pepper as needed. Ladle the soup into oven proof bowls, top with the toasted bread, and sprinkle the cheese across the 4 bowls. Place the bowls on a large baking tray and broil in the oven until the cheese is melted and bubbling around the sides.
Serving size: 1 bowl | Calories: 588 | Sugar 16g | Sodium 2642mg | Fat 30g | Carbohydrate 63g | Protein 18g | Cholesterol 45mg