Melt the butter in a large, heavy-based saucepan over a low to medium heat. Add the onions, bay leaves and thyme, and sauté gently for about 25 to 30 minutes until the onions are very soft and have caramelised to a deep golden brown.

Remove the bay leaves and thyme. Add the wine, bring to the boil, then simmer gently until the wine has evaporated.

Stir in the flour and cook on a low heat for a further 5 minutes. Add the beef stock, salt and pepper. Bring back to the boil, then reduce the heat, cover and simmer gently for 20 minutes. Taste to check the seasoning and adjust if necessary.

Ladle the soup into heatproof serving bowls. Top each bowl with a baguette slice and top with grated cheese. Place under a preheated grill until the bread is toasty and the cheese has melted.

Serve with a glass of Wolf Blass Yellow Label Pinot Noir.