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1. Melt the stick of butter in a large pot over medium heat. Add the
onions, garlic, bay leaves, thyme, and salt and pepper and cook
until the onions are very soft and caramelized, about 25 minutes.
Add the wine, bring to a boil, reduce the heat and simmer until the
wine has evaporated and the onions are dry, about 5 minutes.
Discard the bay leaves and thyme sprigs. Dust the onions with the
flour and give them a stir. Turn the heat down to medium low so
the flour doesn't burn, and cook for 10 minutes. Season to taste
with salt and pepper.
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