This recipe is from a lovely book I picked up on a 'bargain bench' years ago; 'Cooking French'. No author is credited but it's a Canadian publication published in 2006 by Murdoch Books. I think I have cooked everything in this book ...and this one most of all.
In a large thick based saucepan melt the butter
Add the onion and gently cook, low and slow for approximately 25 minutes. Stir occasionally and cook until the onions are soft and have started to caramelise (not burn).
Off the heat, add the garlic and the flour and stir for 2 minutes.
Replace pan to the heat and gradually add the stock.
Add the wine and bring to the boil.
Reduce the heat so as the broth is simmering and add the bay leaf and thyme. Cover and simmer over a low heat for 25 minutes.
Slice the baguette, butter and toast under the grill (broiler). Once toasted sprinkle with the cheese and return to the grill to melt the cheese.
Taste and adjust the seasoning as required.
Ladle the soup into warm bowls, top with 2 slices of the gruyere croutons and a sprinkle of prepared parsley.