SOUP:

5 tbsp. butter
2 lg. onions, halved, thinly sliced
2 lg. garlic cloves, minced
2 tbsp. flour
1/2 c. dry white wine
3 c. beef stock
1 c. whipping cream
Salt and white pepper

Saute onions and garlic in butter until tender but not brown, stirring occasionally about 8 minutes. Sprinkle with flour; cook 4 minutes. Add wine; boil 2 minutes. Add stock and cream, cook over medium heat until thickened, about 20 minutes. Season with salt and pepper.

CROUTONS:

3 tbsp. butter, room temperature
2 oz. blue cheese, crumbled
1 sm. onion, halved, thinly sliced
2 tbsp. dry white wine
8 (1/2 inch thick) French bread baguette slices, toasted