Total Time
Prep 20 mins
Cook 30 mins

Courtesy of Paula Dean


  1. Saute onions and garlic in oil over low heat until tender and golden yellow.
  2. Sprinkle flour over onions, cook a few minutes more browning the flour well.
  3. Add stock and wine and bring to a boil, add thyme and bay leaf.
  4. Reduce heat, cover, and simmer gently for 20 minutes or so.
  5. Add salt and pepper to taste.
  6. Slice bread into 3/4 inch slices and butter both sides.
  7. Toast slices on griddle until golden brown.
  8. Ladle soup into oven safe bowls, add toast, cover with cheese.
  9. Place bowl on a baking sheet lined with tin foil and bake under broiler until cheese melts and starts to brown.

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