Directions

1. In a large heavy-bottomed pot, melt butter over medium heat. Add onions; cook and stir 10 minutes or until very soft and caramelized. (Reduce heat if onions begin to brown too quickly.) Add wine and garlic; cook and stir 2 minutes. Add broth, Worcestershire, bay leaf and thyme; bring to boiling. Reduce heat; simmer 15 minutes.
2. Meanwhile, place oven rack 6 inches from broiler heat source. Preheat broiler. Place bread on a baking pan. Place pan under broiler; broil 1 minute per side. Remove from broiler; set aside.
3. Remove bay leaf and thyme from soup; discard. Season soup with salt and pepper to taste. Ladle into 4 oven-safe soup bowls. Top each with 1 bread slice, and sprinkle each slice with 1/4 cup of the cheese. Place bowls on a rimmed baking pan and place pan under broiler. Broil 3 to 5 minutes or until cheese is golden brown and bubbling. Let cool 5 minutes before serving.