Melt butter and olive oil in the bottom of a large stainless steel pan.

Add onions, garlic, bay leaves, thyme, 1/2 tsp. salt & 1/2 tsp. pepper and saute over medium low heat for about 45 minutes or until caramelized.

Increasing the heat to medium high, deglaze the pan with the stout bringing to a boil. Reduce for about 10 minutes.

Transfer the onion mixture to a heavy bottomed stock pot adding the broth and the remaining salt and pepper. Simmer for 30 minutes over low heat. I like to make the soup the day before so that all of the flavors meld overnight.

When ready to make the dumplings, put 1 tsp. of caramelized onions the center of wonton wrapper.

Lightly brush edges of wonton wrapper bringing opposite corners together pressing to seal. Now bring other two corners together until a little pouch is formed and press.

Repeat process for the remaining wontons.

Bring pot of soup to a boil and boil the wontons for about 3 minutes. They will float to the top when done.

Place each wonton seam side down into the wells of an escargot dish.

Pour a 1 tsp. of broth over each wonton.

Top each dish with 1 c. of Gruyere, 1/3 c. of Parmigiano-Reggiaono and dot all over with 1 T. butter.

Place under broiler for 5 minutes or until cheese is bubbly and golden brown. Serve immediately with toasted French bread. Say Grace and enjoy!