14.10oz (400 gr)gruyere cheese (it can also be emmental or manchego)
Saltto taste
Black pepperto taste
Instructions
In a large pot over medium heat, place the butter and stir until melted. Add the onions and stir, then cover the pan and cook the onions for 5 minutes. Uncover the pan, lower the heat a little and continue cooking for 30 minutes, stirring a little, until the onions are very soft and evenly browned.
Add the flour and mix. Then, gradually pour in the white wine and beef stock, and add the thyme and bay leaves. Turn up the heat and when the soup is boiling, lower the heat again and continue cooking, without covering the pan, for another 30 minutes, until the soup is slightly reduced.
Add the salt and pepper and remove the bay leaves. Preheat the oven broiler or regular oven to 464º F (240º C). Prepare 8 small bowls that can be placed in the oven.
Cut the baguette bread into 16 slices and place on a baking sheet. Bake in the oven for 1 to 2 minutes on both sides. Remove from oven and set aside.
Serve the soup in the 8 small bowls. Place two slices of toasted bread on the surface of each soup and sprinkle the grated gruyere cheese on top of each. Return the soups to the oven until the cheese is melted and slightly browned. Carefully remove the soups from the oven and serve.