In a large pot, melt the butter over low heat. Add the onion, thyme, bay leaf, salt, and pepper. Cook until the onion is amber and extremely soft. Stir occasionally and cook for 30-40 minutes.
Add the flour and cook for another 2 minutes, then add the wine and increase the heat. Allow the wine to evaporate for about 2-3 minutes.
Add the beef broth and water and let the soup boil for about 25-30 minutes, allowing the flavors to blend and develop.
Season with salt and pepper
Turn on the oven to broil and place the slices of bread on a baking sheet in the center of the oven. Toast the bread until crispy.
Remove the bay leaf and thyme.
Pour the soup into oven-safe bowls, add one or two slices of toasted bread, and top with Gruyere cheese.
Place the soup bowls under the oven broiler until the cheese melts (about 3-5 minutes).
Serve immediately
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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