Instructions: Preheat oven to 425 degrees.

In a large roasting pan, toss the onions and leeks with the oil and season with salt and pepper to taste. Roast, stirring often, for 30 minutes or until the onions are golden but not crispy. Transfer to a large soup pot. Pour the wine into the roasting pan. Bring to a boil over high heat on the stovetop, scraping up the browned bits. Boil for 1 minute, then add to the onions and leeks.

Add 6 cups of the stock, the thyme, bay leaf and salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer for 30 minutes to concentrate the flavors, adding some or all of the remaining 2 cups stock as needed if the soup becomes too thick. Remove and discard the thyme sprig, if used, and the bay leaf.

For the croutes: Reduce oven heat to 400 degrees. Rub both sides of each slice of bread with the garlic and brush with oil. Arrange slices on a baking sheet and bake, turning once, for 7 minutes total, or until lightly toasted. Spoon some of both cheeses over each slice and bake for 3 to 4 minutes more or until the cheeses are melted. Serve at once.

To serve: Ladle soup into heated bowls and top each with a hot cheese croute.

This recipe yields 6 servings.

Comments: A soup for all seasons, this ones savory onion flavor is touched by sweetness of the leeks. The onions should roast only until golden; you do not want them to singe around the edges, which would add a burned flavor to the stock.

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