1 tablespoon olive oil
1 cup onion — thinly sliced
12 cloves garlic
1 cup dry white wine
1 quart chicken stock
1 each bay leaf
2 cups french bread — 2 inch pieces
3/4 cup heavy cream
salt and pepper — to taste 1/2 cup gruyere cheese
Heat olive oil in a large soup pot. Add onion and garlic, cook over medium heat for 10-12 minutes. The onion and garlic will begin to caramelize.
Add the wine and continue to cook for 10 minutes.
Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes.
Add the bread cubes and allow the sour to sit without heat for 10 minutes.
Remove the bay leaf. Using a hand held blender, puree until smooth. Add the cream and adjust the seasonings. Serve in a large shallow bowl. Garnish with the cheese.