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1
Preheat oven to 325 degrees.
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2
Place a large saute pan over medium-high heat for 1 minute.
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3
Add 1/4 cup olive oil, and heat until shimmering.
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4
Add the onions and cook, stirring constantly and adjusting heat as needed, until the onions are soft and deep golden brown, about 20 to 25 minutes.
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5
Remove pan from heat and allow onions to cool in the pan.
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6
Brush both sides of the bread slices with the remaining 1 tablespoon olive oil and place on a baking sheet.
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7
Bake, turning once, until just crisp, about 4 minutes a side.
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8
Remove from oven and set aside.
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9
Pour 3 cups of water into a 2 quart saucepan.
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10
Cover and bring to a boil.
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11
Add miso, thyme, and cooked onions; mix well.
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12
Simmer and season with salt and pepper as needed.
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13
Preheat a broiler.
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14
Place a large oven-proof serving bowl or four small oven-proof bowls on a broiling pan or small baking sheet.
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15
Pour the hot soup into the large bowl or divide among the small bowls.
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16
Place the croutons on top of the soup, and top with Swiss cheese slices.
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17
Place the pan holding the soup directly under the broiler until the cheese is melted, and the soup is bubbling.
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18
Serve immediately.
