In a large stockpot melt the butter over medium heat. Once it is melted add the sliced onions. Sprinkle the sugar on top and sauté about 20 minutes, stirring occasionally, until the onions are caramelized.

Add in the garlic and saute for 1 minute.

Push the onions and garlic to the sides of the pot and add in the beef. Saute for 3-4 minutes or until the sides are browned.

Add in the white wine and scrape up any of the brown bits from the pan.

Add the beef broth, Worcestershire sauce, thyme, and black pepper. Reduce heat and simmer 30 minutes.

Meanwhile, preheat the oven to 350 degrees. Spray a cookie sheet with cooking spray and set aside.

Melt the butter for the croutons in a large skillet over medium heat. Add in the bread and toss to coat with the butter.

Sprinkle the bread with garlic, salt, and pepper. Cook for 5 minutes, stirring occasionally, or until the sides begin to brown.

Remove the bread from the pan and put on prepared baking sheet. Bake for 7-9 minutes. Remove from oven and turn on the broiler.

To make the soup ladle desired portion in to 4 bowls. Top each bowl with a handful of the homemade croutons. Place two slices of cheese on top.

Please the bowls on a baking sheet and broil for 2-3 minutes or until cheese is browned and bubbling.