Ingredients (for 4 serviings) 4 large onions, sliced 3 tablespoons butter 3 cups beef stock 1 cup dry white wine 1/2 teaspoon dried thyme 1 bay leaf 2 cups grated Gruyere cheese 4 slices of French bread Instructions Melt the butter in a large saucepan over medium heat and add the onions. Cook about 8 minutes or until golden brown. Add stock and wine and bring to boil. Add thyme and bay leaf. Add salt and pepper to taste. Reduce heat, cover, and simmer gently for 60 minutes or so. Preheat the grill (broiler) to high. Meanwhile, spread bread slices with butter and toast under the broiler (about 5 minutes), watching carefully to avoid burning. When soup is ready, spoon into 4 ovenproof bowls; top each with a slice of toast. Divide cheese evenly into 4 portions and sprinkle one portion over toast in each bowl. Place bowls under the grill for 5-10 minutes until cheese is bubbly and golden.