• Gather all ingredients before you start the recipe.
• Peel 3 large Spanish or Vidalia onions, cut in half and then slice a medium thickness.
• Heat 4 tbsp olive oil or half oil and half unsalted butter in medium large stock pot over medium high heat, add the sliced onions a cook onions for about 20 minutes, stirring occasionally.
  
• While the onions are cooking, cut the rind off the Gruyere cheese and grate about of half of a half-pound (.268 kg) slice of cheese.
  
• Slice 12 rounds from a day-old stick of a baguette.
• After cooking the onions for 20 minutes, add 1/2 tbsp sugar and season with kosher salt and freshly ground black pepper and add 1/2 tbsp thyme and continue cooking over medium high heat; make sure that you stir and scrape the onions from the bottom of the pan once every couple of minutes.
  
• When the sides and the bottom of the pan are turning brown, the onions should also be getting brown, be careful not to burn as this stage comes together quite quickly. Add 1/2 cup dry red wine and scrape up the bits from the bottom of the pan. Cook until the wine is reduced by half, about 5 minutes.
• Sprinkle 2 tbsp all-purpose flour on onion mixture and stir to blend and then add 1 bay leaf, the can of consommé and measure 4 more cans full of beef broth and bring the soup to a boil.
  
• Turn down to a medium low, cover with a lid propped open with a wooden spoon and allow to simmer for about 30 minutes, or until the surface of the soup clarifies.

Pre heat broiler

• Remove soup from heat and ladle into deep oven proof soup bowls and top each with 3-4 slices of bread topped with grated Gruyere cheese.
• Place bowls on a cookie sheet and slide under the broiler for 2-3 minutes, or until the cheese is bubbly and the edges of the bread begin to brown