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PROCEDURE FOR THE SOUP:
Cook the onions slowly with the butter and oil in a covered saucepan for 15 minutes.
Uncover, raise heat to moderate and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep golden brown. Sprinkle in the flour and stir for 3 minutes.
Off heat, blend in the boiling stock. Add the vermouth and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Add Parmesan rind when there is only 10 minutes left of cooking time. Correct seasoning and remove parmesan rind.
Set aside uncovered until ready to serve. Then reheat to the simmer.
Just before adding the bread and cheese, stir in the cognac.
When you’re ready to eat, preheat the broiler. Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese. Watch it carefully so it doesn’t burn, it doesn’t take long. Remove, garnish with fresh Thyme sprigs and eat immediately.
PROCEDURE TO MAKE THE CROUTES:
Place the bread in one layer in a roasting pan and bake in a preheated 325 degree oven for about half an hour, until it is thoroughly dried out and lightly browned.
Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.