French Onion Soup with Comte Gratin

French Onion soup is fantastic because you can make it ahead but don't skip on the gratin just because you don't have the proper bowls.

Recipe -
1 Stick of unsalted butter (you can use salted but should adjust for the difference)
4-6 onions sliced as thin as you can get them. You can use bag onions, red onions, shallots, larger onions or a mix
2 cloves of garlic sliced thin
Salt
3 sprigs of thyme
10 ounces of red wine (use an earthy wine that you like to drink)
2 quarts of Beef Broth (I suggest Better than Bullion)
4 to 6 ounces Comte or Gruyere Cheese Grated
Crusty French Bread Day Old works if you use your local Supermarkets Versions you should toast lightly

In a sturdy pot (La Cruset or something like that) over low heat melt the butter - add two finger pinch of salt and thyme
Once butter has melted (don't brown it!) add sliced onions and 2 finger pinch of salt - let the onions cook slowly on  low heat - no sizzling - about 20 to 25 minutes -
The onions should be translucent (clear) once they have cooked down add red wine - turn up the heat and bring the onions and wine to a boil for about 2 minutes - at this point you can either turn it on low or turn it off and let the wine evaporate - you should be left with awesome smelling onions that are red with minimal liquid - be patient - do not burn the onions -
Remove the Thyme
Add the Beef Broth and bring to a rolling boil for 2 to 3 minutes - turn down to low-medium and let it cook for 10 minutes - Soup is on! or you can leave it on the stove until you are ready to serve - just bring it back up to  a boil before serving

For the Gratin - slice baguette on an angle (bias) into 3/4 inch slices - not two thin - arrange slices on a cookie sheet and top generously with grated cheese - put under broiler until cheese is completely melted - you get extra credit if you can get the cheese to darken without burning completely

Put soup in a bowl add two of the cheese gratins and away you go!