Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaf, thyme, and salt and pepper and cook until the onions are very soft and carmalized, about 25 minutes. Add the wine, bring to a boil, reduce the heat, and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaf and thyme sprigs. Dust the onions with flour and give them a stir. Turn the heat down to medium-low and cook for 10 minutes to get rid of the raw flour taste. Now add the beef broth, bring the soup back to a simmer ad cook 10 minutes. Season with salt and pepper.
When you're ready to eat, preheat the broiler. Ladle the soup into oven-proof bowls. Place 2-3 slices of baguette in each and sprinkle with the shredded cheese. Place bowls on a cookie shee t under the broiler for 3-5 minutes, until bubbly and golden brown. Garnish with chives.
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 129 (24%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 41.6mg||13 %|
|Sodium 1597.4mg||55 %|
|Potassium 452mg||12 %|
|Total Carbohydrate 61.3g||18 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 57.6g|
|Protein 24.6g||35 %|
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Calories per serving: 529
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