OK... so I was craving French Onion soup, so I did what was easiest and went on line in search of a recipe.
This is compliments of Tyler Florence of the Food Network and it really is quite good!

1/2 c. BUTTER
4 ONIONS, sliced
2 GARLIC CLOVES, chopped
2 BAY LEAVES
2 sprigs fresh THYME (I used a couple pinches of dried thyme)
1 c. RED WINE
3 heaping tablespoons all-purpose FLOUR
2 quarts BEEF BROTH
1 BAGUETTE, sliced
1/2 lb. GRUYERE or SWISS CHEESE, grated

Melt the stick of butter in a large pot over medium heat.
Add the onions, garlic, bay leaves, thyme and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.

Add the wine and bring to a boil. Reduce the heat and simmer until the wine has evaporated and the onions are dry... about 5 minutes.
Discard the bay leaves and thyme sprigs.
Dust the onions with the flour and give them a stir.
Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.
Season to taste with salt and pepper.

Ladle the soup into individual bowls that are oven-proof.

Toast the bread slices in the toaster and lay on top of the individual servings of soup.
Sprinkle a thick layer of grated cheese on top of the toasted bread.
Put the bowls under the broiler or in a hot oven (450 degrees) to melt the cheese.