French Onion Soup

In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and sugar and cook until caramelized, about 10 minutes. Add the garlic and cook until fragrant. Dust the flour over the onions and cook for about two minutes. Add the red wine and cook until reduced by half. Add the salt, pepper and herbs and stir. Add the beef broth and bring the mixture to a boil. Reduce the heat to low and let simmer for about 15 minutes. Remove the bay leaves.

Preheat the broiler.

Fill each bowl with the soup, leaving enough room for the bread. Top each bowl with one slice of bread and three slices of Gruyere. Broil until the cheese is golden and bubbly.