French Onion Soup

1/2 C. unsalted butter

4 onions, sliced

2 garlic cloves, pressed or finely minced

2 bay leaves

2 fresh thyme sprigs

Kosher salt and freshly ground black pepper

1 C. red wine, about 1/2 bottle

3 heaping Tbsp. all-purpose flour

2 qt. beef broth

1 baguette, sliced

1/2 lb. grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 min. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 min. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 min. to cook out the raw flour taste. Add the beef broth, bring the soup back to a simmer, and cook for 10 min. Season to taste, with salt and pepper.

When you're ready to serve, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top OR ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.