Traditional French Onion Soup with a Modern Twist

Get the onions ready.
In a thick pot, melt the butter on medium heat. When it starts to bubble, put in the onions and mix them with the butter.
Lower the heat to medium-low and cook for around 30 minutes, stirring from time to time, until the onions become soft and slightly see-through.
Turn up the heat to medium-high, sprinkle a little salt, and cook for another 20–30 minutes, stirring often, until the onions turn a deep golden color and become caramelized.
Prepare the soup.
To deglaze the pot, pour in the wine and let it simmer for 2 minutes. Stir and scrape off any food bits stuck to the bottom until most of the liquid is gone.
Put the flour on top of the onions and cook for 1 minute.
Put the broth, thyme, and bay leaves in and mix them together.
Put a lid on the pot, reduce the heat to low, and let it cook gently for 30 minutes.
Try the food and add salt and pepper to your liking. Put the soup in bowls and add slices of cheesy toast on top.
Make the Cheesy Toast:
Heat up your grill or broiler on high. Toast the bread slices until they are golden on both sides.
Put cheese on top of the toasted bread and cook until it melts and gets brown spots.
Serve the soup with a sprinkle of fresh parsley or thyme, and add a piece of cheesy toast on top.