Ingredients
Method
1.Melt butter in large saucepan; cook onion, stirring, about 30 minutes or until caramelised.
2.Meanwhile, bring wine to a boil in large saucepan; boil 1 minute. Stir in the water, stock and bay leaf; return to a boil. Remove from heat.
3.Stir flour into onion mixture; cook, stirring, 2 minutes. Gradually add hot broth mixture, stirring, until mixture boils and thickens slightly. Reduce heat; simmer, uncovered, stirring occasionally, 20 minutes. Discard bay leaf; stir in thyme.
4.Meanwhile, make gruyère croûtons. Preheat grill. Finely grate cheese. Cut bread stick into 1.5cm slices; discard end pieces. Toast slices one side then turn and sprinkle equal amounts of cheese over untoasted sides; grill croûtons until cheese browns lightly.
5.Serve bowls of soup topped with croûtons.
