6 large brown onions 3 cloves garlic bay leaf thyme beef stock red wine
Thickly slice onion and chop garlic. Sauté in pan with a drop of olive oil, stirring occasionally until onion is caramelized. Add 2 pints of stock, one cup of red wine, two bay leaves and some thyme. Bring soup back to the boil, serve with toasted cheese croutons.