1. Combine the butter, onions, garlic, salt, pepper, bay leaf, and MarnaMaria Thyme in a large Dutch oven or saucepan. Cook over medium heat, stirring frequently, until onions are translucent and just softened, about 20 minutes.
2. Add the wine, stir and bring to a simmer. Let cook, stirring frequently, until the wine is almost completely absorbed.
3. Sprinkle in flour, stir and let cook about 10 minutes, stirring frequently, allowing the flour to cook but not burn.
4. Add the beef broth and cognac, stir and let simmer for 20 more minutes for all flavors to combine.

For Croutons and to Serve

1. Cut day old bread into cubes, drizzle with olive oil, seasoning with salt and pepper, and toast in a 400ºF oven for about 7 minutes until golden brown. 
2. In individual oven proof bowls, add a handful of croutons, fill with the prepared soup, and top with a handful of gruyere cheese. Place bowls on a baking sheet and broil until the cheese is melted and bubling! 
3. Alternatively, you can place slices of bread on a baking sheet and cover with gruyere cheese. Broil until bubbly. Spoon soup into bowls and top with the cheesy bread!