melt the butter in a heavy basedsaucepan and add the onion

cook over low heat, stirring occasionally, for 25 minutes, or until the onion is deep golden brown and beginning to caramelize

add the garlic and flour and stir continuously for 2minutes

gradually blend in the stock and the wine, stirring all the time, and bring to the boil

addthe bay leaf and thyme and season

cover the pan and simmer for 25 minutes

remove the bay leaf and thyme and check the seasoning

preheat the grill (broiler)

toast the baguette slices, then divide among six warmed soup bowls and ladle the soup over the top

sprinkle with grated cheese and grill (broil) until the cheese meltsand turns light golden brown

serve immediately