Slice the onion in thin slices, then in a big pot warm up the oil , when warm enough place the sliced onion , let it cook to colored gold color not more than that
2
When color is nice add the brown sugar and let caramelize for couple of minute, than deglaze with the beer.
3
Let simmer for about 20 minute, after add the branch of thyme and the bay leaf
4
We will add the 2 different chicken stocks and let cook for about one hour
5
When this is done pour the soup in a nice bowl than add 2 slice of bread and poor some gruyere on top of the bread and put under the broil for 10 minute
6
Tip: The more flavor you want you can subside the brown chicken stock by veal stock
7
Also you can put as much as cheese you want will be at your taste
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