1) Peel the onions, cut them in half and reduce them into very thin slices. Dissolve the butter in a saucepan, add the sprigs of thyme tied with the leaf of laurel, the wedges ofgarlic poached (unpeeled) and le onions and let the ingredients simmer gently for 5-6 minutes.

2) Sprinkle the onions with the flour, stir, pour the boiling broth and the wine and set of salt. Continue cooking in a semi-covered pot and on a very low heat for an hour and 15 minutes. Let the soup rest on the heat off for 30 minutes, then remove the bunch of herbs and the wedges ofgarlic.

3) Cut the baguette in 12 slices. Break down the soup in 4 bowls, place 3 slices of bread, sprinkle with gruyère grated and pass the bowls under the grill of the oven for 6-7 minutes until the cheese begins to brown. Scented with a mince of pepper and serve.