1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs (I used dried thyme since that is what I had on hand. I also did not measure it out)
Kosher salt and freshly ground black pepper
1 cup red wine
3 tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
provolone cheese, sliced
Slice up all of your onions and chop up a couple of cloves of garlic. Melt the butter over medium heat. Add the onions, garlic, bay leaves, thyme, salt and pepper.
Cook for about 25 minutes until the onions are caramelized. It may take a bit longer, but it is worth the wait. Add the red wine, bring it to a boil, and allow it to evaporate (about 5 min) while simmering until the onions are dry.
Remove the bay leaves. Mix in the flour and allow it to cook for 10 minutes over low heat. Add in the beef broth and bring the soup to a simmer. Allow to cook for 10 minutes. In the meantime, slice up your baguette, top it with provolone cheese, and broil it in the oven for 3-5 minutes. Serve it on top of the soup. The most popular way to serve french onion soup is to ladle the soup into a crock and add the baguette topped with cheese on top. Then broil it in the oven so that the cheese melts all over the top of the crock.