Don't even try this if you're on a schedule. Timing the carmelization of the onions depends on a lot of factors outside your control, like the moisture level of the onions, the pecularities of your range, and your personal caution levels. I find that it takes me well over an hour to get the caramelization right, so if I'm in a hurry and want soup, I do cream of mushroom or potage parmentier instead. That said, when you caramelize the onions properly and use a decent stock, you get the true depth of flavor you're craving. The thyme is up to you, but the bay leaves are mandatory. Use the wine, the brandy, and the Worchestershire sauce if you like bold food, and maybe drip in a little soy sauce for extra umami. I add the soy, so salt is usually unnecessary. Taste and do what seems best. I added about a tablespoon or porcini mushroom powder for extra umami when I added the stock. I had it, so I threw it in. There are a bunch of cheeses you can swap out for the gruyere if it's too much for your budget to bear, but it really does wonders for the dish. Gruyere tastes like the love child of Emmental and Cheddar, so you know it will work with onions. I had Parmagiano Reggiano, so I used it, but I probably wouldn't miss it if I left it out. Edit: Made this again last night, but I didn't have the time to do the low and slow caramelization of the onions. It turns out that the quick caramelization method works well with this. You can go with medium heat, watch the onions carefully, and add a little water as necessary to deglaze the pan and impart the flavor of the fond to the onions. It got rave reviews, and a request to make it weekly. In my house of picky eaters, that's rare. Using the best beef stock you can afford definitely helps. I used a premium organic bone broth, and the flavor compared to regular carton stock was greatly superior. I left out the wine and brandy this time because it's Dry January, and I think I might like it better that way.
