Bread, Wine and Onion Soup

• 5 tablespoons olive oil
• 3 lbs red onions, sliced
• 1 pinch dried thyme
• salt & freshly ground black pepper
• 1 cup red wine
• 4 12 cups beef stock
• 6 slices sourdough bread
• 1 garlic clove, lightly crushed but left whole
• 4 tablespoons gruyere, grated

1. Heat 3 tbsp of the oil in a large pan and add the onions, thyme and some salt.
2. Cook over a very, very low heat for about 45 minutes, until pale golden, soft and sweet.
3. Set aside 6 tbsp of the onions, then add the wine to the remaining onions in the pan, scraping any caramelized bits from the base of the pan with a spatula.
4. Add the stock and bring to simmering point.
5. Taste, season, and set aside.
6. Preheat the oven to 375F
7. Rub each slice of bread with the garlic, brush with the remaining oil and cut in half.
8. Put 6 pieces of bread in a baking dish.
9. Distribute half the reserved onions over the bread, then put 1 tsp cheese on each.
10. Put another piece of bread on top and repeat, to create a layered crouton.
11. Bake for about 15 minutes, until golden and bubbling.
12. Put a crouton in each of 6 serving bowls.
13. Bring the soup back to boiling point, ladle over the croutons and serve.

olive oil, red onions, thyme, salt, red wine, beef stock, bread, garlic, gruyere

Taken from www.food.com/recipe/bread-wine-and-onion-soup-246685 (may not work)