Christmas Eve's French Onion Soup

This has been a family tradition for many years. My mom had a good friend that used to make it for her family and she passed away at a young age. I think mom started making it to remember her friend. (Tho' don't tell any body mom isnt known for her prowess in the kitchen!)

So I put my own twist to it and have started serving it myself - it is very, very easy. I use a crockpot, because it seems to allow the soup to combine some very subtle flavors into more full ones and give the soup some staying power - you can leave it on the counter for Christmas Day for stragglers!

Makes 8 big crocks of soup.

• 6-8 large YELLOW onions (peeled, thickly sliced and separated)
  
• 1/4# butter
• 2-3 bay leaves
• 4 cloves of garlic - crushed
• 1T kosher salt
• 2T dried thyme
  
• 3T flour
  

1 1/2C (or more if you like) white wine or dry sherry (whatever is open)
OR 1 1/2C red wine - there is a difference in taste, white is tends to be sweeter red seems to be less sweet and more full.

6 C of Beef Stock

• Thick Slices of french bread.
• 4 C shredded gruyere and swiss ( 4 C TOGETHER)

In a large (high sided) frying pan SLOWLY saute onions, butter, garlic, bay, salt.

Add wine and allow to reduce and bring back to a slow boil.
Sprinkle flour & thyme over onions & stir.

Add 1/2 of the Beef Stock - Stir (if you have vegetarians in the house you can use veggie stock, but you may need to add some more seasonings)

Bring back to a slow boil.

Take everything in the frying pan and place in a crock pot - add remaining stock and stir, put on low heat. Let mellow for a few hours.

Ladle into crocks, place french bread on top (some at my house like it completely covered in french bread and sprinkle generously with shredded cheese combination.

Place under broiler and watch closely, broil until cheese bubbles.
Sprinkle tops with paprika and serve (crocks are hot, be careful!)