6 med. onions
1/4 c. butter
1/2 tsp. salt
1/2 tsp. sugar
3 tbsp. flour
1/2 tsp. thyme leaves
1/4 tsp. white pepper
1 bay leaf
3 (13 3/4 oz.) cans chicken broth
1 c. water
Swiss cheese slices

Slice onions. Melt butter over medium heat. Stir in onions, salt and sugar. Cover and cook 15 minutes, stirring occasionally. Remove cover, turn heat to low and cook about 30 minutes or until onions start turning brown, stirring frequently. Stir in flour, thyme and pepper. Add remaining ingredients. Cover and simmer 30 to 60 minutes, stirring occasionally.

Pour soup into individual soup crocks. Place small biscuit or piece of bread on top, cover with Swiss cheese and broil until cheese melts.