HOW TO MAKE IT :
In a large pot, melt the butter over medium-high heat.
Then add the onions and sauté until they are well browned and caramelized. Stir regularly for about 30 minutes.
Add the garlic and sauté for one minute.
Add the flour and cook for one minute.
Add the white wine to deglaze and use a wooden spoon to mix well.
Add broth, Worcestershire sauce, bay leaf and thyme.
Bring to a boil, reduce heat to low and simmer for about 15 minutes.
Season with salt and pepper. Remove the thyme and bay leaf. Preheat the oven to 400°F (200°C).
Cut the baguette into slices and place on a baking sheet.
Brown for 6 to 8 minutes.
Set aside. Turn the oven to broil.
Pour the soup into ovenproof bowls.
Add a piece of bread and cheese.
Brown for 2 to 4 minutes. Serve!
(You can keep the soup and brown it later).
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