French Onion Soup

6 or 7 large onions (enough to fill up a large soup pan)
1/2 cup of white wine (cooking wine)
1 quart of beef stock or broth
2 cloves of garlic
salt and pepper
thyme to taste
1 bay leaf
Worshtershire sauce to taste

Directions:
Cut up all your onions. Put 2 tablespoons of butter in a pan on stove. Medium to med. low heat. Place all the onions in the pan. Add salt and pepper, garlic, thyme, and bay leaf. Cook on med. low heat for 25 to 45 min. Stirring frequently to promote even browning of the onions. Once they are brown and carmelized add the white wine and stir around to deglaze the pan. Then add 1 quart of beef stock, ( I added less than that, because I like it thicker. add what you like) Then add worshtershire sauce. Simmer for 10 minutes.
Croutons:
1 small crusty bread loaf
swiss cheese
Directions:
Toast bread in oven on broil, once toasted add cheese, and broil again until melted. Add to your soup. This is yummy with or without the bread. This is from Racheal Ray. I loved it.