- 4 yellow onions
- 4 garlic cloves
- 4 bay leaves
- salt & pepper
- 250ml red wine
- 50g butter
- 2tbs thyme
- beef stock (1L)
- Comte cheese
- baguette slices
Heat some butter/oil in a large pot and throw in your minced yellow onions and begging a slow browning on low/medium heat. Add in the garlic once the onions are almost done. Make sure your onions begin the stick to the pan so you can deglaze with the red wine. Add the water, beef stock, bay leaves, thyme
Toast a few slices of baguette with butter/minced garlic salt and pepper.
Pour the soup into oven safe dishes topped with the slices of bread and loaded with cheese. Bake on high for 10 minutes.