Yield: 2 Servings (5 points per serving for blue, green and purple)
Cut onion into evenly sized slices.
Melt butter in a sauce pan. Add the onions and cook 10-15 minutes or until they are starting to caramelize, stirring frequently.
Add the red cooking wine and stir for 2 minutes.
Add the flour and stir well. Slowly add the beef broth while stirring.
Add the thyme, bay leaf, salt and pepper.
Bring to a boil and let simmer for 10 minutes.
While the soup is cooking toast the bread.
Turn the broiler on high.
Divide the soup into two 10 ounce ramekins. Put one slice of bread in each, then cover with cheese.
Put under the broiler until cheese is melted.