6 yellow onions, coarsely chopped
1/2 c. peanut oil
1 (25.4 oz.) bottle dry red wine
1 tsp. dried whole thyme
1 bay leaf
4 (10 1/2 oz.) cans beef consomme
5 c. water
French bread, cut 1/2-inch thick
6 c. Swiss, shredded

In Dutch oven in hot oil, saute onion until tender. Add wine, thyme, and bay leaf. Bring to a boil and cook 5 minutes. Add consomme and water; reduce heat. Simmer uncovered for 20 minutes. Stir occasionally.

Ladle soup into individual baking dishes. Top each with a piece of bread and top that with cheese. Broil 3-4 minutes.