8 onions, sliced
2 cloves garlic, minced
3 tablespoons oil
2 tablespoons butter
2 tablespoons flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
salt and freshly ground black pepper
1 Breadsmith Baguette
2 cups grated Gruyère or Swiss cheese
Sauté onions and garlic in oil and butter over low heat until tender and golden yellow.
Sprinkle flour over onions, cook a few minutes more, browning the flour well.
Add stock and wine and bring to a boil; add thyme and bay leaf.
Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper to taste.
Meanwhile, slice baguette into 3/4-inch slices and butter both sides.
Toast slices on griddle until golden brown.
Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese.
Place ovenproof bowl on a baking sheet lined with tin foil.
Bake at 350 degrees or place under a hot broiler until cheese is melted.
Makes 4-6 servings.