> 2 tbsp butter
> 2 lbs medium yellow onions, sliced
> 2 tbsp flour
> 4 tbsp brandy (optional)
> 6 cups reduced-sodium beef broth
> 2 sprigs fresh thyme
> 12 slices baguette
> 1 cup Swiss cheese, grated
Heat the butter in a saucepan and sauté the onions over medium-low heat until tender, 18 min. Stir frequently.
Add the flour and cook 2 min. Stir in the brandy and add the broth and thyme. Bring the soup to a boil and cook for 5 min. Season with salt (in moderation) and pepper.
Meanwhile, place the baguette slices on a foil-lined baking sheet and top with ½ the cheese. Broil until cheese is melted and golden brown, 4–5 min.
Remove the thyme sprigs and divide the soup into 6 bowls. Sprinkle with remaining cheese. Place 2 slices of cheese toast on top.