Prep Time: 15 mins.
Cook Time: 55 mins.
Total Time: 1 hour 10 mins.
Yield: 4-6 servings
1. Melt the stick of butter in a large pot over medium heat. Add the onions, thyme, garlic, bay leaves, and salt and pepper. Cook for 25 mins, or until the onions are very soft and caramelized.
2. Add the wine. Bring to a boil. Reduce the heat and simmer until the wine has evaporated and the onions are dry (about 5 mins.). Discard the bay leaves and thyme. Dust the onions with the flour and stir.
3. Turn the heat down to medium low (to prevent the flour from burning). Cook for 10 mins. to cook out the flour taste. Add the beef broth, and bring to a simmer. Cook for 10 mins. Season to taste with salt and pepper.
4. Lay the baguette slices (they should be small) on a baking sheet in a single layer. Sprinkle with the Gruyere and broil until bubbly and golden brown. Add to the soup mix, when you're ready to eat!