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Method: Melt the butter in a large casserole or Dutch oven over medium heat. Put the garlic and sliced onions into the pot then immediately season with salt and pepper. Cook the onions until they have softened and released all excess water (about 10 minutes). Bring the heat down to low and allow the onions to caramelize slowly, stirring often, until they become a deep caramel color. This process should take about 40 minutes (depending on your onions, you might need even more time to color them seriously-be patient). Dust the onions with the flour and cook, still stirring, for an additional 5 minutes to toast the flour. Be sure to incorporate it thoroughly.
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Add the white wine and cook, stirring, until the wine evaporates almost completely.
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Take 2 sprigs Italian parsley, 2 sprigs thyme, 8 black peppercorns, 1 bay leaf, and tie in cheesecloth to create herb sachet.
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Cover the onions with the stock and toss in the herb sachet. Bring the soup to a boil, then lower the heat to a simmer for 60-90 minutes, or until the soup has a deep flavor. Make certain to skim the soup often as it cooks.
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If you're not serving the soup immediately, set it aside to cool, then cover and chill it; the soup can be kept in the refrigerator overnight. Once the soup is cold, spoon off and discard any fat on the surface. Reheat before serving.).
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6
At serving time, toast the slices of bread-you can do this under the broiler.
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To Serve: Pour the soup into a large oven-proof serving bowl or into individual ovenproof bowls. Cover the toasted slices of bread with grated Gruyere or Swiss cheese, float the bread in the soup, and run the soup under the broiler until the cheese melts. Serve immediately.
