garlic cloves, 2 minced 1 halved
shredded gruyere cheese
1Slice the onions and chop two of the garlic cloves
2heat butter and a little olive oil in a soup pot on medium heat
3add the onions, bay leaves, and thyme and cook the onions over medium heat until the onions are golden brown and very soft, about 25 minutes
4add the garlic and cook for five more minutes
5add the red wine and allow to reduce for 10 mintues. Preheat broiler at this time.
6Slice baguette into 4 pieces and toast under broiler. Rub halved garlic cloves on toasted bread and set aside.
7add the beef stock while the bread is toasting and bring to a boil then reduce to simmer. Allow to simmer for 10 minutes to let the flavors combine.
8Ladle the soup into oven proof bowls, top with a piece of toasted bread and 1/4 of the grated gruyere cheese.
9Place bowls under the broiler and allow cheese to become brown and bubbly.