Cooking Steps

• In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and sauté until well for about 30 minutes until caramelized, stirring occasionally to prevent burning. Add garlic and sauté for 2 minutes. Stir in the flour and cook for an additional 1 minute. Then stir in the wine to deglaze the pan.
• Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer. Reduce heat to medium-low, cover and simmer for at least 10 minutes. Discard the bay leaf and thyme. Season with salt and pepper as needed.
• Preheat oven to 400°F. Slice the baguette into 1-inch thick pieces and arrange in a single layer on a baking sheet. Bake for 6-8 minutes, until toasted and golden around the edges. Remove and set aside.
• Switch the oven to broiler. Place oven-safe bowls on a baking sheet. Ladle the soup into each bowl, then top with a baguette slice and the desired amount of cheese. Broil for 2-4 minutes until the cheese is melted and bubbly. Serve immediately while hot and bubbly.