Light Onion Soup

In a large pot over medium-low heat, sauté the onions in olive oil until they become translucent, their edges turning a dark caramel color. This will take around 20 minutes; don't even think of speeding up the process by turning the heat up. Doing so will only burn the onions, and you'll have to start all over again.

Add the white wine, thyme, bay leaves, and chicken broth. Turn up the heat to bring the soup to a boil. Once the soup is boiling vigorously, turn down the heat to low and let it simmer continuously for 20 minutes. Season to your liking.

Add the white wine, thyme, bay leaves, and chicken broth. Turn up the heat to bring the soup to a boil. Once the soup is boiling vigorously, turn down the heat to low and let it simmer continuously for 20 minutes. Season to your liking.

Place the bowls under the broiler for 5 to 8 minutes, until the cheese is melted. Serve immediately.