Directions

1. Melt the butter in a large soup pot over medium-high heat. Add the onions, garlic & brown sugar and cook about 10 minutes, stirring frequently, until softened. Continue cooking, stirring often, until the onions are deep golden in color & caramelized. Roughly 15 minutes.
2. Stir in potatoes and cook for 5 minutes.
3. Reduce the heat to low and sprinkle the flour over the onions and potatoes, stirring for 3-5 minutes, until the raw flour taste is eliminated.
4. Add the wine, beef broth, Worcestershire sauce, and thyme. Increase the heat to medium-high and return the soup to a simmer for about 20 minutes (or until the potatoes are fork tender).
5. Season with salt and pepper. Preheat broiler to high.
6. Ladle the soup into oven safe bowls. Add a slice of bread to each and top evenly with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly & golden brown (roughly 3-5 minutes). Enjoy!