1/4 cup oil
2 pounds white onions, peeled, sliced thin
8 cups reduced-sodium chicken broth
3/4 cup flour
1/2 cup white wine
2 bay leaves
1 Parmesan Peppercorn Baguette
3 tablespoons butter, softened
1 1/2 tablespoon Danish Crumbled Blue Cheese
Preheat oven to 375 degrees.
Heat oil in large stockpot on MEDIUM-HIGH, until oil faintly smokes. Add onions; cook, stirring occasionally, about 2 min . Cover; cook, stirring occasionally, 5 min.
Bring broth to simmer in small saucepan on MEDIUM. Keep warm.
Stir flour into onions; add wine. Gradually stir in hot broth. Add bay leaves; season to taste with salt and pepper. Simmer 10-15 min.
To make blue cheese croutons: Cut 1/4-inch slices of baguette (1 for each serving). Butter both sides; arrange in single layer on baking pan.
Bake 8-10 min, until lightly toasted. Sprinkle with cheese. Return to oven 5 min or until cheese melts. Remove from oven; set aside. Remove and discard bay leaves. Ladle into warmed soup bowls; top each serving with a blue cheese crouton.