Red Onion Soup

• 6 large red onions
• 4 tablespoons butter
• 1 teaspoon white sugar
• kosher salt
• fresh ground black pepper
• 1 tablespoon all-purpose flour
• 1 cup red wine
• 5 cups chicken stock
• 3/4 teaspoon dried thyme (rub between fingers to waken flavor)
• 4 slices crusty Italian bread
• 1 cup swiss cheese, grated
• 2 tablespoons fresh parsley, coarsely chopped
• 1 bunch chives, snipped fine

1. Slice onions, thinly.
2. Melt three (3) tablespoons of the butter in a large skillet; stir in sugar. Add onions and one (1) teaspoon of salt; cook over medium low heat - stirring occasionally until golden and tender (30 to 40 minutes).
3. Stir in flour until well blended with the onions and pan juices. Add wine and cook an additional five (5) minutes.
4. Add chicken stock and thyme; cook fifteen (15) minutes. Stir occasionally. Season to taste with salt and pepper.
5. Meanwhile, preheat oven to 350u0b0F.
6. Butter bread on both sides using the remaining one (1) tablespoon of butter. Transfer to baking sheet; sprinkle with cheese. Bake until golden brown (about 10 minutes).
7. Add parsley to soup, give a big stir. Ladle into warmed soup bowls, top with cheese toast, and garnish with chives.
8. Soup will hold for up to five (5) days.

red onions, butter, white sugar, kosher salt, fresh ground black pepper, flour, red wine, chicken stock, thyme, crusty italian bread, swiss cheese, fresh parsley, chives

Taken from www.food.com/recipe/red-onion-soup-334706 (may not work)