Step 1

Heat the fats in a 4 qt Dutch oven over medium until melted and shimmering.

Step 2

Add the onions and shallots and stir thoroughly, mixing up from the bottom so all of the rings get a touch of the oil.

Step 3

Stir the onions frequently, using a spatula to lift up from the bottom to ensure everything's moving around. After 10 minutes, the onions should be softening and glossy.

Step 4

Reduce heat to low/medium. Sprinkle the onions with a big pinch of sugar.

Step 5

Continue cooking. At 30 minutes, they should be yellowing, but not really darkening, and reduced in volume by half. Note that the onions should take on color evenly: if any edges are starting to brown, reduce heat, and stir more frequently.

Step 6

As you reach the hour mark, you'll notice that the onions will begin sticking to the pan as the last of their moisture evaporates away. Stir frequently - caramelization will begin in earnest, and you should notice a more rapid darkening.

Step 7

When the onions are nice and evenly golden brown*, top with a pinch of salt pour in the Guinness. Increase heat to medium and bring to a simmer to cook off the alcohol (or, if you're brave, flambe it).

Step 8

Sprinkle the flour over the onions and stir until they thicken slightly, then pour in the broth along with the Better than Bouillon and dried thyme.

Step 9

Increase heat to bring the soup to a gentle boil, then reduce to medium-low to maintain a simmer. Cook for 15 minutes. Taste, and add salt and pepper as desired.

Step 10

While the onions are cooking, turn on the broiler to low, and position the top rack about 6 inches away from the heating elements.

Step 11

Place the toast points on a lined baking sheet in a single layer. Top each point with a big pinch of grated cheese.

Step 12

Broil until the cheese is melted. Remove and set aside.

Step 13

Ladle the hot soup into bowls. Add a big pinch of grated cheese to the center of the bowls, and then top with however many toast points will fit into the bowl.