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1
In a large pot over medium heat, melt the butter with a little bit of olive oil. The olive oil helps keep the butter from browning or burning. Once melted, throw in your onions, garlic, bay leaf, thyme, sugar, red pepper, salt and pepper. You'll want to cook them for 15-25 minutes, stirring occasionally until they are caramelized and super soft.
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2
Pour in your wine, stir, and when it comes to a boil, simmer it on a low heat for a few minutes until the wine has evaporated. When it has, sprinkle the flour evenly over the onions, stir to combine and cook for a few minutes to let the flour hang out and do it's thaaang.
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3
When ready, pour in your broth and Worcestershire sauce, and turn the heat back up and simmer for 10 minutes.
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4
Taste and adjust the seasonings if needed. Turn your broiler on.
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5
If you have soup crocks, ladle soup into them, top with bread, then cover the bread with a hearty palmful of cheese. Put them under the broiler until the cheese is melted and starting to brown.
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6
If you do not have soup crocks, ladle your soup into bowls. Line a baking sheet with foil, put your bread on the foil, top the bread with cheese and place the sheet under the broiler until the cheese is melted and starting to brown. Take out the pan and with a spatula, place your cheese covered bread on top of your soup bowls.
