French Onion Soup

I think I was watching "French Food at Home" with Laura Calder when I first saw French Onion soup being made. It had to be the grated gruyere cheese that had me the most interested. Even though gruyere can smell a little funny, it has a great taste with the french onion and it's super stringy when all melted.



Ingredients:
1/4 - Cup unsalted butter (start with less and add more if needed)
2 - Pounds yellow onions (about 6 medium), halved and thinly sliced lengthwise
4 - Cloves of Garlic (chopped up finally)
1 - Tbsp (heaping) of all-purpose flour
2 - Tbsp thyme
1 - Tsp freshly ground black pepper and salt
1 - Cup dry white wine (0) -> Sauvignon Blanc or Chardonnay
6 - Cups beef broth
1 - Cup of chunked melbatoast
3 - Cups grated Swiss Gruyere cheese



Directions:
In a large heavy-bottom pot, melt the butter over Medium-high heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 - 45 minutes.





Add the flour, garlic and cook for 1 to 2 minutes.





Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes (You can adjust the boil time depending on how much of the wine you want to taste).



Add the beef stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup with salt, and pepper, to taste.



Put the soup into bowels.



Put the chunked melbatoast on top of the soup.



Place grated cheese on top.



Put the bowels into the oven on broil for a couple more minutes until the cheese melts / browns.