Instructions: Combine beef stock, bay leaf, thyme, salt, and pepper, and bring to a boil.

Check flavor, and add more seasoning if desired. Melt butter or margarine in a deep skillet or Dutch oven. Add garlic, and simmer until garlic is browned, then discard garlic. Add onions; cover and simmer over low heat until onions are just soft and transparent. Mix the onions and hot stock.

To serve, place toast squares in bottom of soup bowl, sprinkle with shredded cheese, and pour soup over them.

Yield: 6 cups.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.