1/2 cup (1 stick) butter
5 medium onions. sliced
2 cloves garlic, diced
3 sprigs fresh thyme
2 bay leaves
1/2 cup Merlot wine
1 (48 oz.) can beef broth (Swanson)
Gruyere cheese
1 baguette

Melt butter in large heavy bottom soup pot. Add onions and garlic. Sauté for 10 to 15 minutes. Add thyme and bay leaves. Sauté another 5 minutes. Stir in wine, cooking another 10 minutes. Add broth and simmer for 30 minutes.

Slice the baguette into 3/4-inch slices. Toast bread. Shred cheese. Remove sprigs of thyme and bay leaves.

TO SERVE:

Ladle soup into oven proof bowls. Place a piece of bread in each bowl. Heap cheese on top.

Bake at 350°F until cheese is melted.

Submitted by: Cooking Guru