3 large vidalia onions, sliced thin
1 stick unsalted butter
1 bay leaf
1/2 teaspoon black pepper
1 teaspoon kosher salt
1/4 cup dry white wine
1 Tablespoon flour
2 quarts beef broth
French Bread
grated Gryuere Cheese
In a large pot, cook the onions in the butter over medium heat, stirring frequently until softened. Reduce the heat to medium-low and add bay leaf, salt and pepper. Cover and cook for 45 minutes, stirring occasionally. Add wine and stir. Add flour and stir. Slowly stir in broth. Bring to a boil and reduce heat to simmer for 20 minutes.
Slice the French bread into 1/2 in thick slices and toast.
Fill soup crocks to within 1/2 inch from top. Place toasted bread on top of soup and cover with grated Gruyere cheese. Place under preheated broiler until cheese is melted (about 3 minutes
