Makes 4 servings

• 2-1/4 pounds yellow onions, halved lengthwise
• 6 tablespoons unsalted butter, divided use
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon flour
• 1 cup dry white wine
• 4 cups beef stock  
• 1 cup water or as needed
• Freshly grated nutmeg
• Salt and freshly ground pepper to taste
• 4 1-inch-thick slices rustic bread
• 2 cups grated Gruyère cheese

1. Cut onion halves lengthwise into thin slices. Melt 4 tablespoons butter in a heavy pot over medium heat. Add the onions, thyme and bay and stir well. Reduce heat to medium-low and cook onion, stirring occasionally, until they are a rich, caramel color. This will take 30 to 35 minutes and shouldn’t be hurried; it is the basis on the soup’s flavor.
   
   
2. Sprinkle flour over onions and stir in. Cook 1 minute then add white wine. Let it simmer for 1 minute then add stock and 1 cup water. Cook gently for 25 minutes. Season with a pinch of fresh nutmeg and salt and pepper to taste. Remove thyme and bay. Soup can be refrigerated for up to two days; reheat gently before finishing. Thin with additional water if needed.
   
   
3. At serving time, divide soup among four heatproof bowls. Spread remaining butter on bread slices and place a slice atop each bowl of soup; sprinkle with cheese. Place under heated broiler until cheese melts and is bubbly and golden. Serve at once.
   
   recipe and picture found on http://saycheesemedia.com