Step 1

Peel, rinse and slice the onions thinly and evenly. Finely chop or mince two garlic cloves and keep aside.

Step 2

Place a heavy pan on the stovetop. Add butter.

Step 3

When butter states melting, add the sliced onions with a pinch of salt.

Step 4

Mix the onions with the butter really well.

Step 5

Stirring often continue to sauté the onions on a low or medium-low flame till the onions caramelize.

Step 6

Initially stir the onions after an interval of 2 to 3 minutes till they become light golden. When the onions turn light golden, then stir the onions continuously for even cooking and browning.

Step 7

Once the onions have caramelized and have a nice golden color to them, add 2 tablespoons dry white wine.

Step 8

Deglaze and remove all the stuck bits of caramelized onions from the bottom of the pan. Sauté for 1 to 2 minutes.

Step 9

Now add flour.
 Mix very well and sauté for 2 minutes.

Step 10

Then add the garlic and bay leaf. Mix well and sauté for a minute. If the onions start sticking to the pan, then sprinkle some water or stock.

Step 11

Add the vegetable stock, 1 rosemary sprig. Also, season with salt and freshly crushed black pepper. stir and mix.

Step 12

Salt is added as the veggie stock I had made, did not have any salt. If using stock with salt in it, then you can skip adding salt or add less of it.

Step 13

Cover the pan.

Step 14

Simmer for 30 minutes on a low flame.

Step 15

You can check the soup while it is simmering after an interval of 10 to 15 minutes.

Step 16

When the soup is simmering, toast the slices of french bread or baguette or regular wheat bread or white bread. Slice the french bread.

Step 17

Place the baguette slices on a baking tray. Brush with some melted butter or olive oil.

Step 18

In a preheated oven toast bread slices at 230 degrees Celsius (450 degrees Fahrenheit) till light golden.

Step 19

Pour soup in a baking safe soup bowls for individual servings or use a baking safe pot or pan.

Step 20

Place toasted bread slices on the onion soup.

Step 21

Sprinkle grated gruyere cheese all over the toasted bread slices.

Step 22

Place the bowls in a baking tray. Keep the tray in a preheated oven and broil at 230 degrees Celsius (450 degrees Fahrenheit) till the cheese melts. Broiling means keeping the pan or tray beneath the top heating element of the oven. The top heating element should be used when baking.

Step 23

Let cheese melt or become golden. 
Remove and serve hot garnished with some parsley or chives.

Step 24

For baking the cheese toasts separately
 top grated gruyere cheese on the toasted baguette slices.

Step 25

Bake at 230 degrees Celsius (450 degrees Fahrenheit) in a preheated oven till the cheese melts.

Step 26

Place the cheese toasts on the soup.

Step 27

Serve hot. Garnish with some parsley or chives while serving.