2 cloves garlic, minced
1/3 c. olive oil
2 T. all-purpose flour
8 c. beef stock
1/4 c. dry white wine
1/2 t. dried thyme
1 bay leaf
salt and pepper
1 loaf French bread
2 c. Gruyere
Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few more mins, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce the heat, cover, and simmer for 20 mins or so. Add salt and pepper to taste.
Meanwhile, slice French bread into 3/4 inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into oven proof bowls, add toasted bread and cover with cheese. Place oven proof bowls on baking sheet lined with tinfoil. Broil for about 5 mins.
