In a large Dutch oven or stockpot melt your butter over medium-low heat. Saute the sliced onions with bay leaves until soft and caramelized, for about 30 minutes stirring occasionally.

Once your onions are finished sautéing, stir in the wine to deglaze your pot. Add broth then cover and simmer on low for 30 minutes or so.

Taste test and season with sea salt & pepper to your taste.

Remove bay leaves.

Meanwhile, turn on the broiler.

Place your Ezekiel bread slices on a sheet pan and sprinkle them with the cheese as shown.

Toast in broiler until cheese is golden and toast is crusty on the sides, about 1 minute or so.

Ladle soup into bowls and top each with a cheesy Ezekiel toast and fresh thyme.

Enjoy!