By Laurel and Marty Princeworth | Beacon contributors

4 onions, sliced & diced
1/2 stick butter
2 garlic cloves, mangled
Sprig
Thyme
Bay leaf or leaves
Salt-N-Pepa (to hear)
1 cup red wine, or more
All-purpose flour
No-purpose beef broth

In a large pot, over medium heat, melt butter. Add onions, garlic, bay leaf, thyme and whatever else. Cook until onions are caramelized, about 25 minutes. Add wine, bring to a boil. Reduce heat and simmer until wine has evaporated or you drank it all, whichever comes first. When onions are dry, discard bay leaves and other parts you don’t want to eat. Toss onions liberally into flour and stir vigorously. Reduce heat to medium-low, cook 10 minutes. Add beef broth (if you haven’t already forgotten about it), then bring soup back to a simmer, and cook for 9 minutes. Reduce heat, then increase it again. Shut off heat. Season to taste. Ladle soup into bowls and float croutons on top (croutons not included). If you plan to take a photograph of the soup, make sure juice oozes down the side of bowl or cup. Serves at least not more than five.