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1
Set 2 large, wide skillets over medium-high heat.
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2
When pans are hot, add 1 tablespoon oil and a large handful of sliced onions to each pan.
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3
Season onions with salt and pepper, then saute, stirring occasionally, until they are a ruddy dark brown, about 10 minutes
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4
Transfer onions to soup pot and return pans to stove.
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5
Pour 1/2 cup water into each pan to deglaze it, scraping with a wooden spoon to dissolve any brown bits.
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6
Pour deglazing liquid into soup pot.
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7
Wipe pans clean with paper towel and begin again with more oil and sliced onions.
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8
Continue until all onions are used.
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9
Dont crowd pans or onions wont brown sufficiently.
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10
Place soup pot over high heat.
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11
Add wine, bay leaves, thyme bunch and garlic.
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12
Simmer rapidly for 5 minutes, then add 8 cups water and return to boil.
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13
Turn heat down to maintain a gentle simmer.
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14
Add 2 teaspoons salt.
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15
Cook for 45 minutes.
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16
Skim off any surface fat, taste and adjust seasoning.
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17
(May be prepared to this point up to 2 days in advance.)
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18
To serve, add brandy to soup, if using, and simmer 5 minutes.
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19
Remove the thyme.
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20
Make the cheese toasts: Heat broiler.
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21
Place toasted bread on baking sheet.
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22
Mix grated cheese with chopped thyme and sage, along with a generous amount of pepper.
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23
Heap about 1 ounce of cheese mixture on each toast.
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24
Broil until cheese bubbles and browns slightly.
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25
Ladle soup into wide bowls and top with toast.
