Ingredients:

• 6 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper, to taste
• 1 cup red wine, about half a bottle
• 3 tablespoons all-purpose flour
• 2 quarts beef broth
• 1 baguette, sliced
• 1/2 pound grated Gruyere cheese

Instructions:

1. Caramelize the Onions:
   • Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and some salt and pepper. Cook until the onions are very soft and caramelized, about 25-30 minutes. Stir occasionally to prevent the onions from sticking and burning.
2. Deglaze with Wine:
   • Add the wine to the pot and bring to a boil. Reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5-10 minutes. Discard the bay leaves and thyme sprigs.
3. Make the Soup Base:
   • Sprinkle the onions with flour and stir. Turn the heat down to medium-low so the flour doesn’t burn, and cook for about 10 minutes to remove the raw flour taste. Slowly add the beef broth, stirring continuously. Bring the soup back to a simmer, and cook for another 10 minutes. Season with salt and pepper, to taste.
4. Toast the Baguette:
   • While the soup is simmering, lay the baguette slices on a baking sheet and toast them under the broiler until they are crispy on the outside but still soft inside.
5. Broil the Soup:
   • Ladle the soup into oven-safe bowls. Place one or two slices of toasted baguette on top of each bowl of soup. Sprinkle generously with grated Gruyere and broil until bubbly and golden brown, about 3-5 minutes.
6. Serve:
   • Serve the soup hot, straight from the broiler. Be careful as the bowls will be very hot!

This recipe yields a rich and flavorful French onion soup, perfect for a cold day or an impressive starter for a dinner party. Enjoy making this delightful dish!