Begin your culinary journey by elegantly peeling and thinly slicing the onions from root to stem. This should yield a delightful mountain of about 10 cups of onions, ready to take center stage.

In a 5 to 6-quart pot with a soul of solid steel, introduce 3 tablespoons of olive oil on medium heat. Watch as it dances with the onions, coating them in a golden embrace.

Allow the onions to soften slowly, like the opening notes of a sonata, playing for 15 to 20 minutes. They’ll transform from raw to refined, filling your kitchen with their sweet aroma.

Sprinkle the stage with sugar, and a teaspoon of salt, and let the onions sing their sweet caramelization melody for another 10 to 15 minutes.

Cue the minced garlic for a brief cameo, adding a dramatic twist to the plot.

Pour in the wine or vermouth, and let it waltz with the browned bits at the bottom of the pot, creating a delicious encore.

Introduce the stock, bay leaves, and thyme to the ensemble. They come together in a simmering sonata, harmonizing flavors and aromas. Cover the pot, and let them perform for around 30 minutes.

Season your creation with a sprinkle of salt and a twist of freshly ground black pepper. Bid farewell to the bay leaves as they exit the stage. For those feeling extra adventurous, a hint of brandy joins the cast.

As the soup simmers, transform slices of French bread into the star of the show. Lightly brush them with olive oil, then slide them onto a stage (lined with parchment paper or foil) in a preheated 450°F oven.

After 5-7 minutes, when the bread slices have achieved a delicate tan, they make a dramatic flip. Sprinkle them with the coveted Gruyere and Parmesan, and they reenter the oven. As the final curtain rises, the cheese performs a bubbling, lightly browned crescendo.