In a pan, heat the butter and on mild heat cook the onion for about 10 minutes.
Sprinkle with sugar and continue braising until it softens.
Add flour, thyme, Vegeta Beef Stock Powder, pepper and cover with water. Cook for 15 minutes.
Add the wine and bring to boil.
Toast the bread, top with cheese and place under the grill until cheese melts.
Serve the soup with toast and sprinkle with parsley.
Serve the soup in smaller bowls. Another option to melt the cheese, is to place the toast on top of the bowls, followed by the cheese slice and warm up in preheated oven on high temperature. Cook until the cheese melts.