FRENCH ONION SOUP

8 onions
2 cloves garlic, minced (or 2Tb preserved garlic)
½ C (½ stick) unsalted butter
2 Tb flour
8 C beef or vegetable broth
½ C dry white wine
1 bunch fresh thyme
2 bay leaves
Piece of cheesecloth & cooking twine
Fresh ground black pepper
Kosher or Sea salt
1 loaf French bread
2 C grated Gruyere
Cut onions from top to bottom, then slice into ¼” slices (should be shaped like a half moon). Melt butter over medium-low heat and saute onions & garlic until tender and golden. Sprinkle flour over onions and cook several minutes to brown the flour & any excess moisture is absorbed. Add broth and wine and bring to a boil.
Place thyme & bay leaves inside the cheesecloth and tie with cooking twine (this will make it easy to remove before serving). Add wrapped bunch to soup and bring down to a simmer for 40 - 50 minutes. Add pepper and salt to taste.
Meanwhile, slice and cube the French bread & toast lightly in a 350 degree oven until golden brown.
To serve, ladle soup into an oven-proof bowl, add toasted cubes to the top and cover with Gruyere generously. Place bowls on a sheet pan and place under the broiler to melt and turn golden brown (approx 5 minutes)
Yield 4 to 6 servings.