1oz butter
3 large yellow onions, thinly sliced
4 cloves garlic, chopped
6 fresh thyme sprigs
2 bay leaves
2 tbsps flour
1/4 cup dry white wine
1/4 cup port
6 cups chicken stock
Salt and freshly ground black pepper
1 baguette, cut into 1" slices on the bias
1/2lb grated Gruyere cheese

In a large soup pot over medium heat, melt the butter. When it stops foaming, add the onion, garlic, thyme and bay leaves. Saute uncovered, stirring occasionally< until the onions are softened and they have picked up a nice golden color (this adds flavor), about 20 mins.

Add the flour and cook for 2 mins, stirring continuously. Add the wine and port, bring to a simmer stirring occasionally and cook for 5 mins. Add the stock, salt and pepper and return to a simmer for 30 mins.

Preheat the oven to 400F.

Place the bread slices on a baking sheet and toast until golden, 12-15 mins (or toast separately in an electric toaster). Top each slice with plenty of grated Gruyere and bake for a further 10-15 mins until golden. Remove the bay leaves and thyme twigs from the soup and serve in individual bowls with as many croutons on top as you can fit!

Serves 4 as a main course, 6 as a starter