INGREDIENTS
2
Bay leaves
1 1/2 tbsp
Thyme, fresh
4
Vidalia onions, large
6 cups
Beef stock, low sodium
2 tsp
Granulated sugar
1/2 tsp
Kosher salt
1/2 tsp
Pepper, freshly ground
3 tbsp
Olive oil
1
Baguette
4 tbsp
Butter, unsalted
2 cups
Gruyere cheese, grated
1/4 cup
Red wine, dry