Slice the onion into thin half-half moons (take half-moons, then halve them). Rinse the thyme.

In the two-handled pot heated over medium, melt the butter. Sautee the onions with just a tiny teeny miniscule sprinkle of salt (seriously, tiny). Keep dropping the heat as you let them color. You want deeply sauteed but not black.

When it's getting close, ready the broth by dissolving 2 tsp Better than Builllion in 2 cup boiling water. Then dump in. Add the thyme and bay leaf, then simmer for 10-15 minutes. Scrape the bottom of the pan periodically to get off the yummy bottom coating (fond).

Add the balsamic vinegar and white sugar, then serve! Sprinkle on the cheese (14 g per person), split between two bowls, then add a few homemade garlic croutons from the freezer. Don't bother thawing them in advance, they'll thaw instantly.

200 calories per half.