Melt the butter in a large pot. Add the onion. Cook over a low heat for 30-40 minutes or until the onion is golden and caramelised, stirring only occasionally.
Add the chopped garlic and flour and stir for 2 minutes on the heat. Gradually add the chicken stock and white wine. Add the bay leaf and thyme sprigs and bring the soup to the boil. Lower the heat and leave to simmer for 30 minutes. Check the seasoning.
Remove the bay leaf and thyme sprigs and pop the grill on. Ladle the soup into bowls and top each bowl with two slices of baguette. Sprinkle the Gruyère over the baguette slices. Pop the bowls under the hot grill until the cheese melts and starts turning golden. Serve immediately.
Reprinted with permission by Cupcakes and Couscous . To see more click here.
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