Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaf, thyme, and Beazell’s. Cook, stirring constantly, until the onions are translucent and caramelized. Add the wine and bring to a boil. Reduce the heat and simmer until the mixture has very little liquid and the onions have absorbed most of the liquid or that it has evaporated.
Remove and discard the bay leaf. Reduce the heat to low and dust the flour over the onions and stir constantly to prevent the mixture from burning for about 8-10 minutes. Add the beef stock or broth and return the soup to a simmer for about 15 to 20 minutes. Taste and adjust seasoning with additional Beazell’s to taste.
Spread the baguette slices on a baking sheet in a single layer. Toast under the broiler until just starting to brown lightly. Top the bread slices with the cheese of your choice and broil until the cheese just starts to melt and turn brown. Watch carefully so as not to burn the cheese toasts.
Serve the soup and top with the cheese toasts.
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