Thinly slice 4-5 yellow onions and cook on low with 3 bay leaves, 4 sprigs of fresh thyme, a little butter and olive oil, stirring constantly, for 45 minutes...add a cup of white wine and 32 fl oz beef broth, and simmer for another 20 minutes, adding salt & pepper to taste. Meanwhile, slice some beautiful baguettes (and #glutenfree baguette) on the diagonal and bake at 350 for 8 minutes, flip, bake another 8 minutes until evenly toasted. Remove the thyme sprigs (peal off the leaves and leave them in the soup) and bay leaves, and divide the soup into oven-safe bowls or ramekins. Top each bowl with the toasted bread and shredded gruyere & parm cheese, and broil for 5 minutes in the oven. Careful! They are hot!
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