Melt the oil and butter in a large stock pot over a medium heat. Add the onion, garlic and sugar and fry for 30 minutes, or until the volume is reduced by half. Turn down the heat and cook for about 30 minutes longer, stirring occasionally until the onion is golden brown.
Add the wine, balsamic vinegar, and beef stock, and cook for a further 30 minutes. Season to taste.
Pour the soup into 4 heatproof soup bowls. Top each with slice of bread and some Morbier, then heat under a medium grill for a few minutes until the cheese starts to melt. Garnish with thyme and serve.
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 91 (43%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 22mg||7 %|
|Sodium 70.9mg||2 %|
|Potassium 400mg||11 %|
|Total Carbohydrate 26g||8 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 21.7g|
|Protein 3.1g||4 %|
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Calories per serving: 211
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