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1
Prepare 6 (8-10 ounce) oven-proof soup crocks.
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2
Melt butter in a heavy pot over medium heat.
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3
Add in sliced onions, sugar, thyme, bay leaf and salt; cook stirring occasionally until onions are a deep golden brown (this should take about 25 minutes (you may need to do the onions in two batches to caramalize properly).
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4
Add in flour and cook stirring for 1 minute.
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5
Stir in wine and cook for 1 minute.
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6
Sir in broth, water and black pepper; simmer uncovered for about 30-35 minutes.
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7
While the soup is simmering set the oven rack to middle position at set to 350 degrees.
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8
Arrange the bread slices on a baking sheet and toast turning once until completely dry (about 15 minutes) remove and set to broiler heat.
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9
Place the soup crocks on a shallow baking dish.
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10
Discard the bay leaf from the broth, then divide the broth between the soup crocks.
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11
Place a slice of the toasted bread on top of the broth (do not push the bread down).
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12
Place the slices of Gruyere cheese over the top allowing the ends to hang over the rims of the crocks, then sprinkle with grated parmesan cheese.
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13
Broil 4-5 inches away from the heat until the cheese is melted and bubbly (about 1-2 minutes).
