authentic french onion soup

this is a recipe from "the food of france" cookbook my father got me while he was in paris on business. the book is sparse on details, so it's taken me a couple years to tweak this until it was finally just right this year. i personally don't love onions, but i LOVE this soup!

3 T butter
1 1/2 lbs onions, finely sliced
2 garlic cloves, finely chopped
1/3 C flour
8 C beef stock
1 C white wine (or a water/white wine vinegar substitute)
1-2 bay leaves
2 thyme sprigs (or dried equivalent)
stale baguette, sliced (or broiled to dry out)
4 oz gruyere, finely grated

cook a roast in the crock pot. i added some garlic powder and a tad bit of water and salt and pepper. (i had the roast sliced at the deli to make french dip sandwiches with the meat.) when the recipe calls for adding the stock. i did half crock pot drippings with half canned beef stock.

melt the butter in a heavy-bottomed saucepan and add the onions. cook over low heat, stirring occaisionally, for 25 minutes, or until the onions are a deep golden brown and begin to carmelize.

add the garlic and flour and stir continuously for 2 minutes. gradually blend in the stock and the wine, stirring all the time, and bring to a boil. add the bay leaf and thyme and season. cover and simmer for 25 minutes. remove the bay leaf and thyme and check seasoning. preheat the boiler.

toast the baguette slices, then divide among six warmed soup bowls and ladle soup over the top. sprinkle with the grated cheese and broil until the cheese melts and turns a light golden brown. serve immediately.