1/4 c. peanut oil
1 1/2 lb. large yellow onions, sliced or coarsely chopped
2 bay leaves
1/2 tsp. thyme
1 fifth dry red wine
6 cans beef consomme, undiluted (10 1/2 oz. each)
Chunks of stale French bread
24 oz. grated Swiss cheese

In large soup pot or dutch oven, heat oil, add onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add bay leaves, thyme and wine. Cover and cook over medium heat for 15 minutes. Add consomme and cook uncovered, 30 to 40 minutes. Into 8 individual ovenproof soup ramekins, put several chunks of French bread. Cover with soup and sprinkle each serving with 3 ounces of cheese. Run under broiler for about 5 minutes, until cheese is browned. Serve immediately.