French Onion Soup

4 large sweet onion, sliced into rings
1 tbs butter
1 tsp fresh thyme
1 tsp sugar
several twists of fresh ground pepper
2 10.5oz cans beef consomme
2 10.5oz cans beef broth
1/2 cup dry sherry

In large skillet, melt butter and add onion, thyme, sugar and pepper. Cook on medium heat for 20-30 minutes Transfer onions to stock pot and add sherry, consomme and broth. Bring to boil and reduce to simmer for 20 minutes. Top with cheese toasts (sliced baguette topped with Gruyere cheese, broiled until brown and bubbley). Oui Oui!!