not sure why the french get this fucking delicious soup with their name out front. maybe because, like the french, it smells bad. it's damn good though... it's got a certain, Je ne sais pas.
disclaimer: i do not make soups (unless they have both beer and meat as principal ingredients) or desserts (unless they have liquor as a principal ingredient).
melt 1/3 stick of butter in a big soup pot or freaky deaky dutch oven.
add 2 C onions, 2 cloves garlic, a bay leaf, a few springs of thyme- cook on medium for about 20-25 min.
add ½ C red wine, scrape all the good stuff off the bottom of the pot and into the mix. cook until unions are almost dry. add a big spoonful of flour and cook for 5 more minutes- until the flour taste is gone, but before the flour burns. what you just made with the flour--it's called a rue. it makes it thick.
add in a quart of chicken stock , stir, simmer until you feel hungry.spoon into two bowls that are safe to put in the oven. cover with crouton and gruyere. broil until cheese starts to turn brown. the more brown, the more better. gimme my fuckin' sooooop!