1/2 tbsp. butter
4 med. yellow onions, sliced
1/8 tsp. sugar
5 c. low-sodium beef broth
1/2 c. white wine
1/2 tsp. dried thyme, crumbled
1 bay leaf
1/4 tsp. black pepper
1 tbsp. brandy (optional)
4 slices toasted French bread, each 1/4 inch thick
1 clove garlic, split lengthwise
2 tbsp. grated Parmesan cheese

1. In a large heavy saucepan, melt butter over moderate heat; add onions and cook, uncovered, until golden - 8-10 minutes. Blend in sugar and flour and cook, stirring, 3 minutes longer.

2. Add beef broth, wine, thyme, bay leaf and pepper; raise the heat to moderately high and bring to a boil, stirring constantly - about 6 minutes. Reduce heat so that mixture bubbles gently, and simmer, partly covered, for 30 minutes. Remove and discard bay leaf, then stir in brandy, if desired.