Directions:
Melt butter in a large pot over medium heat. Add onions and cook, stirring frequently, until caramelized (about 40 minutes).
Add garlic and cook for another minute.
Pour in wine, and scrape any browned bits off the bottom of the pot.
Add beef broth, bay leaves, and thyme. Season with salt and pepper.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Preheat the oven broiler.
Ladle soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous amount of Gruyère.
Broil until cheese is bubbly and golden brown.
