1. Heat the butter in a saucepan and sauté the onions over medium-low heat until tender, 18 min. Stir frequently.
2. Add the flour and cook 2 min. Stir in the brandy and add the broth and thyme. Bring the soup to a boil and cook for 5 min. Season with salt (in moderation) and pepper.
3. Meanwhile, place the baguette slices on a foil-lined baking sheet and top with ½ the cheese. Broil until cheese is melted and golden brown, 4–5 min.
4. Remove the thyme sprigs and divide the soup into 6 bowls. Sprinkle with remaining cheese. Place 2 slices of cheese toast on top.
Per serving: 337 calories, 12g fat, 7g saturated fat, 30mg cholesterol, 393mg sodium, 40g carbohydrate, 3g fiber, 7g sugar, 13g protein