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.
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