Thinly slice four onions, removing skin, and cut in half.
Melt half a stick of butter in a cast iron pot, once melted add the onions. Cut up the remaining stick of butter and place on top of the onions.
Cook the onions on low heat for 45 minutes, stirring every 5-10 minutes. The onions will become golden brown and caramelized.
Add 2 cloves of minced garlic and 1 cup of Oak Creek Sauvignon Blanc to deglaze.
Place 2 sprigs of thyme and 2 bay leaves in the pot with 8 cups of beef broth. Let simmer for 30 minutes, add salt to taste.
Cut baguette into thin slices and place on a baking sheet and broil for 5 minutes or until golden brown.
Grate 2 cups of white cheddar cheese.
Either in the large pot or in smaller ramekin, place the baguette on top of the soup and top with cheese.
Place in oven at 350 degrees until the cheese is melted.
Serve with a glass of our Sauvignon Blanc and enjoy!