6 cups (1.5 litres) chopped onions

2 cloves garlic, finely chopped

3 tablespoons (45 ml) butter

Salt and pepper

1/4 cup (60 ml) flour

1/2 cup (125 ml) white wine

4 1/2 cups (1.125 litre) chicken broth

1 bay leaf

1 sprig thyme

3/4 cup (180 ml) Tomme de Grosse-Île cheese, grated (see note below)

3 tablespoons (45 ml) chives, chopped

In a saucepan, brown the onions and garlic in the butter for about 15 minutes.

Season with salt and pepper.

Sprinkle with the flour and stir to blend. Cook for 1 minute. Add the wine, broth, bay leaf and thyme. Cover and cook over low heat until the onions are tender, about 15 minutes.

Remove the bay leaf and thyme. Purée the soup in a blender. Adjust the seasoning. Pour into 6 bowls. Divide the cheese and chives in the centre of each bowl. Serve.

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