RECIPE
1/2 c. butter (1 stick)
4 onions, sliced thin
3 cloves of garlic, minced
2 bay leaves
2 sprigs of fresh thyme (or 2 teaspoons dried)
1 t. salt
1 t. pepper
1 c. white wine
3 T. flour
2 quarts (4 cups) vegetable stock
Sliced baguette
gruyere (or swiss), shredded
Sauté onions, garlic, herbs and seasoning in butter until onions are caramelized. Remove bay leaves and thyme sprigs/sticks. Add in wine and bring to a boil to cook out the liquid. Reduce heat and add in flour. Cook for 1-2 minutes until all the raw flour is cooked. Stir in broth and simmer for 10 minutes. Season to taste and serve with broiled cheesy toasts.