French Onion Soup

I forgot to take a photo of our dinner tonight, but this soup is very gray, so it's probably for the best. However this is a great meal on a cold night. You have to chop a lot of onions, but the flavor makes it totally worth it.

French Onion Soup
1/2 cup butter
4 onions, cut in half and thinly sliced
2 garlic cloves, minced
2 bay leaves
1 tsp. dried thyme
Salt and pepper to taste
1 cup red wine
1/3 cup all-purpose flour
2 (32-oz.) boxes beef stock
Baguette slices
Freshed grated Jarlsberg or Parmesan cheese

1. Melt butter in a Dutch oven. Add in onions and next 4 ingredients. Cook, stirring occasionally, over medium heat 25 minutes or until onions are very tender. Stir in wine, and cook 10 minutes or until liquid is absorbed. Sprinkle in flour, and cook, stirring constantly, 2 minutes or until flour is absorbed. Gradually stir in beef stock. Cook, stirring occasionally, about 15 to 20 minutes or until soup is slightly thickened.
2. Sprinkle baguette slices with grated cheese. Bake at 400° for 10 minutes.
3. Ladle soup into serving bowls, and top with bread slices.