Saute onion in butter with a dash of olive oil in a medium sauce pan over medium low hear. Add 2 sprigs of thyme and a pinch of sugar Cook, stirring occasionally until onions begin to caramelize and turn golden. Add flour and cook and stir for another minute or two to incorporate. Remove thyme and discard.

Add broth, wine and Worcestershire, stir. Cover and turn burner off, leaving the sauce pan on the warm burner.

Rub olive oil all over potato skins and sprinkle with kosher salt. Bake on a shallow pan at 425 degrees for 1 hour or until soft in the center. Cooking time may vary due to size of the potatoes.

When potatoes are done, cut a slit part way down the top of potatoes lengthwise and crosswise. Gently push both ends of the potatoes towards the middle causing the potato to open up and form a “bowl.” Place potatoes in shallow oven safe bowls or ramekins.

Spoon thickened soup into and over potatoes. Place cheese on top and return potatoes to a 350 degree oven for 20 minutes to heat through and melt cheese. Garnish with fresh thyme and bacon if desired.