Slice the bread into 3/4 inch thick slices.

Brush both sides with olive oil or spray with cooking spray and lightly toast. This helps to prevent bread from getting soggy in the final product.

Set aside while you make the soup.

In a large pot over medium high heat, add 4 tbsp Extra Virgin Olive Oil along with 8 Cups of radial cut yellow or sweet onions. Stir to coat all the onions with oil. Then add 1/4 cup of water and place a heavy lid to cover for 15 minutes. The steam will evenly heat and soften the onions to expedite the browning process.

After about 15 minutes, remove the lid. The onions should be softened and begin to brown. Add 2 Tbsp. of butter, and stir to allow it to melt. Continue to brown the onions until all the onions are evenly brown. Then add a mixture of water and 1/2 Tsp of baking soda. The baking soda will alter the pH of the onions and extra sugar from the onions.

Once the onions are sufficiently caramelized. Add in 1/4 cup of brandy to deglaze the pot. Stir to scrap the fond from the bottom of the pan.

Then add in the garlic, rosemary, thyme, bay leaf, and 1/2 tsp of ground black pepper. Stir to combine for about 30-60 seconds. Then add in 6 Cups of vegetable broth. Cover and bring the mixture to a boil. Then boil for 5 minutes.

In a soup bowl, ladle in hot soup, place slice of bread of on top, top with shredded gruyere cheese.

Place the soup bowl with crouton under broiler until cheese is melted. Be careful as the soup will be extremely hot and bubbly.

Garnish with fresh thyme and serve immediately.