Recipe by Peloton Culinary & Catering
Peel and halve the onions, remove the cores, and thinly slice.
Over medium heat, in a heavy bottomed stainless-steel pot slowly sweat the onions, stirring occasionally, until a deep brown color is achieved. Roughly 2.5 hours.
Add the garlic, dried thyme and salt. Continue cooking for 30 minutes, stirring often being careful not to burn the onions.
Deglaze the pan with half of the wine. Reduce the wine to almost dry, stirring constantly.
Repeat with remaining wine. Add the stock and bay leaf.
Bring soup to a boil, reduce temperature to simmer. Simmer soup for 2 hours.
Adjust seasoning as needed. Remove the bay leaves and serve.