French Onion Soup with Fontina

When I was twelve I discovered French Onion Soup. Over the next thirteen years I am sure I have had hundreds of bowls of this cheesy, yummy, delish soup.At bakeries, at breweries, at fancy pants places, at my mom's, and in my second kitchen. What could be better than caramelized onions, vino, crusty bread and gooey cheese all kicking it together in my own little bowl?? Nothing, that's what.
I have been trying to do most of my cooking on the stove lately, seeing as my oven has a bad case of SBS, as mentioned in previous postings. A few weeks ago, after one too many nights of pasta, Brian and I were in need of something different. It was snowing, I didn't feel like driving my little orange car in the snow all the way to Whole Foods. I had onions, leftover fontina and about 1/16th leftover crusty Italian baguette. While the options were not vast, the French Onion Soup with Fontina was born.
Typically, FOS is made with Gruyere. I hope the French Onion Soup police don't arrest me for using Fontina and actually enjoying it immensely!! Such an easy recipe for a cold night.

French Onion Soup with Fontina
Serves 6ish, give or take

5 large onions, sliced into half moons. ( I use yellow)
3 garlic cloves, minced
1 cube butter
3 bay leaves
1 tablespoon dried thyme
1 tablespoon brown sugar
about 1/2 bottle red wine...I might have used more:)
2 quarts beef STOCK
2-3 spoonfuls flour for thickening
1 narrow crusty baguette sliced diagonally
2 tablespoons flat leaf parsley, roughly chopped
Kosher salt and pepper to taste
Sliced Fontina, one slice for each toasted baguette
Grated Fontina, enough for sprinkling bowls

Melt the stick of butter in a large pot. Add the onions, along with the whole bay leaves, garlic, thyme, salt and pepper to taste. Cook over low to medium heat. Add a heaping tablespoon of brown sugar as onions are softening. Caramelize onions until rich in color and really "bendy"... for lack of a better word. You should cook them slow, the better the flavor and texture will be. I usually cook onions for at least 35 minutes and taste test after that mark. Once onions are caramelized, add the red wine and bring to a boil. Allow the wine to reduce for about 5-7 minutes. When wine is a bit reduced add flour, one spoonful at a time, stirring consistently. Add the beef stock and let simmer for a good ten minutes. Season with salt, pepper and fresh thyme during the last few minutes. Sometimes, I add another splash of wine.
While the soup is simmering get your broiler ready. Place baguette slices (if baguette is small, I use about 3 per person) on a baking sheet. Drizzle with a teensy amount of olive oil, salt and pepper. Place sliced fontina directly on bread slices. Bake until bread is crusty and cheese is bubbling.
Pour your soup into bowls and sprinkle in a small amount of fontina. Place fontina croutons in bowls and sprinkle with chopped parsley and additional salt and pepper. Serve immediately, and finish off the rest of that red wine.