1 stick butter
6 c. yellow onions, thinly sliced
1/2 t. sugar
3 cans beef broth
1 can water
1/2 c. dry vermouth
1 t. salt
freshly ground pepper to taste
a few pinches of dried thyme
2 bay leaves
small slices of baguette
1 c. grated Gruyere cheese
In large stockpot, melt butter and sauté onions for 1 hour, until caramelized, adding sugar about halfway through.
Add beef broth, water, vermouth, salt and pepper, and herbs.
Cook over low heat for 1/2 hour.
Toast the baguette slices and top with grated Gruyere.
Preheat oven to 350 F.
Ladle soup in heatproof ramekins, top each with a slice of the bread and cheese, and place in oven for a few minutes to melt.