Ingredients

1/3 cup olive oil
8   onions, sliced
2   cloves garlic, minced
2 tablespoon flour
8 cup beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1   bay leaf
salt and pepper to taste
1   loaf French bread
2 cup grated Gruyere cheese

Directions

Saute onions and garlic in oil over low heat until onions are 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 French bread into 3/4 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 5 minutes under a hot broiler.

Recipe Courtesy of Paula Deen