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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
was 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 to cook out the raw flour taste. Now
add the beef broth, bring the soup back to a
simmer, and cook for 10 minutes. Season to
taste with salt and a pepper.
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