1. Saute onions and garlic in oil over low heat until tender and golden yellow. 2. Sprinkle flour over onions, cook a few minutes more, browning the flour well. 3. Add stock and wine and bring to a boil, add thyme and bay leaf. 4. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste. 5. Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. 6. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. 7. Place ovenproof bowl on a baking sheet lined with tin foil. 8. Bake at 350 degrees 4 or 5 minutes under a hot broiler. ---------------------------------------------------------------------------
Nutrition
Ingredients
