Peel and slice onions

Melt½ lb salted butter in large stock pot over medium heat

Add onions, salt & pepper. Continue to cook over medium heat for 30 minutes or until onions are tender.

Strain buttery broth from onions and reserve for later.

Return onions to stock pot and over medium/high heat continue to cook, stirring frequently until browned. This will take about 20-30 minutes.

Return buttery broth back into stock pot and reduce heat to low.

Preheat oven to 400 degrees Fahrenheit

Add beef stock and beef consomme to stock pot and continue to simmer

Remove Thyme leaves from sprig until you have 1 Tablespoon. Add to stock pot and stir.

Cut Bread into slices and butter. Place on baking sheet and bake at 400 degrees for 12-14 minutes or until golden brown.

Grate cheeses

Ladle soup to fill crock or mug ⅔ of the way. Drop in toasted bread. Cover with Shredded Cheese and place on baking sheet.

Place under broiler for a few minutes until cheese is melted and browning.

Remove from oven and allow to sit for a few minutes.

Serve and Enjoy!