-2 tbsp olive oil
-2 1/2 sliced large onions
-1 1/3 minced garlic
-1 1/2 tbsp flour
-2 cups beef stock
-2/3 cup dry white wine
-1/3 tsp dried thyme
-half a bay leaf
-salt and pepper to taste
-6 slices crusty bread (any but rye and rye variations)
-2 tbsp butter
-2 cups grated Swiss cheese
-1/4 cup grated parmesan cheese
Saute onions in oil in Dutch oven over low heat until tender and golden yellow, about 20 minutes.
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.
Add salt and pepper to taste.
Meanwhile, spread bread slices with butter and toast under broiler, watching carefully to avoid burning.
When soup is ready, spoon into 6 ovenproof bowls (ramekins work best); top each with a slice of toast. Mix cheeses together quickly and divide evenly over toast of each portion.
Place bowls on cookie sheet and bake in 400F oven for 10-15 minutes.