Place the cubed french bread on a large baking sheet that has been lined with foil. Spray with a canola oil spray and season with garlic powder. Place under the broiler and toast the cubes, stirring after a minute or so. Keep a close eye, as the bread is subject to burn quickly. Remove from heat and set aside.

In a large dutch oven or soup pot, melt the butter over medium low heat. Add the onions and sprinkle with brown sugar and salt. Cook over medium-low heat for 45-50 minutes, stirring occasionally, until the onions are golden and caramelized

Add the garlic and fresh thyme and stir to combine. Cook for an additional 2-3 minutes. Stir in the flour and cook for an additional 2-3 minutes or until golden.

Stir in the brown ale, and scrape any brown bits that have gathered on the bottom of the pot. Cook until reduced to almost no liquid. Stir in the beef stock, vegetable stock and balsamic vinegar. Increase the heat to medium-high and bring the liquid to a boil. Reduce the heat and simmer for 30-35 minutes until thickened. Season with black pepper to taste.

Divide the soup among oven-safe single serving crocks or baking dishes. Top with toasts and layer on one slice of gruyere and one slice of fontina on each dish, making sure to completely cover the toasts.

Place the crocks under the broiler for 2-3 minutes or until the cheese is melty and bubbly. Keep a close eye that the toasts don't burn.

Remove from heat and serve immediately.

Enjoy!