French Onion Soup
from Lori Lott with Credit to Paula Deen

* 8 onions
* 2 cloves garlic, minced
* 1/3 cup olive oil
* 2 tablespoons all purpose flour
* 8 cups beef stock
* 1/4 cup dry white wine
* 1/2 teaspoon dried thyme
* 1 bay leaf
* salt and pepper
* 1 loaf french bread
* 2 cups grated gruyere

Directions:
Sauté onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper to taste.
Meanwhile, slice french bread into 3/4 inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees for 5 minutes under hot broiler.  ENJOY!!!  Bon appétit!!!!!!!!!!!!