French Onion Soup #3

• 4 tablespoons unsalted butter
• 2 pounds (2 or 3 large) yellow onions, sliced ¼" thick
• 1 ½ teaspoons granulated sugar
• 1 tablespoon all-purpose flour
• ¾ cup dry red wine
• 3 ½ cups Homemade Beef or Veal Stock
• 2 teaspoons chopped fresh thyme
• Salt and freshly ground black pepper
• 1 small baguette, sliced into ½-inch pieces
• 1 ½ cups grated regular Gruyère
• 1 ½ cups grated smoked Gruyère

Directions
Melt butter in a large Dutch oven on medium - medium-low heat. Add onions, spreading them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are soft, golden brown, and just starting to caramelize - about 1 hour. Sprinkle flour over onions, and stir to coat. Cook flour for about 5 minutes. Add wine, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste. Meanwhile, lightly toast at least 8 slices of bread under a broiler or in the toaster and set aside. Ladle hot soup into four ovenproof bowls and arrange on a sturdy baking sheet. Place 2 -3 slices (depending on size) of toasted bread over each bowl of soup. Mix together the two grated cheeses and sprinkle ¾ cup over bread in each bowl. Place soup bowls under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.