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.