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4 pounds yellow onions, peeled and thinly sliced (approximately 5-6 large onions)
3 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
1/2 cup dry white wine
6 cups of beef stock
1 teaspoon worcestershire sauce (optional)
1 bay leaf
3 sprigs of thyme (or 1 teaspoon dried thyme)
a few generous pinches of salt and freshly ground black pepper, to taste
baguette
grated cheese (Gruyere, Asagio, Swiss, or Mozzarella)
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