French Onion Soup

4 T. butter
4 large onions, thinly sliced
2 cloves garlic, minced
1 T. dried thyme
1 tsp. salt
1/2 tsp. ground black pepper
6 cups beef broth
1 cup red wine
6 slices French bread (1" thick), toasted lightly
1 1/2 cups grated Gruyere or Swiss cheese

In medium saucepan, heat butter and saute the onions on low heat for 20-30 minutes until soft and golden brown, stirring often. Add the garlic, thyme, salt and pepper and cook another 4-5 minutes. Add beef broth and wine. Cover and simmer for 15 minutes. Taste for seasoning. (Can be made ahead up to this point.) Preheat oven to 400 degree. Place soup in 6 ovenproof bowls. Top each bowl with a slice of French bread and about 1/4 cup grated cheese. Bake for 5 minutes until cheese has melted. Serve at once. Serves 6.

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