Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 25 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 9.8mg||3 %|
|Sodium 1043.7mg||36 %|
|Potassium 293.4mg||8 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 21.7g|
|Protein 14.6g||21 %|
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Calories per serving: 178
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