- 2 oz butter
- 1 lb sweet onions, finely sliced
- 2 garlic cloves, finely chopped
- 2 tablespoons all-purpose flour
- 1 1/2 quarts beef stock
- 1 cup white wine
- 2 bay leaves
- 1/2 teaspoon dried thyme
- salt, freshly ground black pepper
- baguette slices
- grated gruyere
Melt the butter in a heavy-based saucepan and add onion. Cook over low heat, stirring occasionally, for 30-40 minutes, or until onion is deep golden brown and begins to caramelize.
Add garlic and flour and stir constantly for 2 minutes. Gradually blend in the stock and the wine, stirring all the time, and bring to a boil. Add the bay leaves and thyme and season. Cover the pan and simmer for 25 minutes. Remove the bay leaves and check the seasoning.
Preheat the broiler. Toast the baguette slices. Ladle the soup into oven-safe individual clay pots, put a slice of baguette on top, and sprinkle with some grated cheese (and freshly ground black pepper if you’d like). Broil until the cheese melts and turns light golden brown. Serve immediately.