Method

1. Melt the butter over medium-high heat in a large heavy-bottomed pot. Add the onions and sauté for 30 minutes, until caramelized. Stir initially every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning. Add garlic and sauté for 2 minutes. Stir in the flour and cook for an additional 1 minute.
2. Stir in the wine and deglaze the pot, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
3. Add the stock, Worcestershire sauce, bay leaf, and thyme and stir to combine. When the soup reaches a simmer, reduce the heat to medium-low, cover and simmer for at least 10 minutes. Discard the bay leaf and sprigs of thyme.
4. Taste the soup and season with salt and pepper as needed.
5. Preheat the oven’s top grill to high.
6. Slice the baguette into thick slices and toast in the toaster or under the grill, flipping each slice half way to cook evenly
7. Ladle the prepared soup into oven-safe soup bowls and place them on a sturdy baking tray.
8. Gently place a slice of toasted baguette on top of the soup in each bowl, sprinkle with cheese and grill for 2-4 minutes until cheese is melted and bubbly. Ensure they don’t burn.
9. Remove from the oven and serve immediately.