Saute the onions in a large, dry soup pot over medium-low heat. If they begin to stick add a splash of water about a tablespoon at a time and continue to stir. Once you start to see the color turn brown, add a drizzle of olive oil. Stir occasionally until a deep brown color is formed. It will take about 30-45 minutes. Add in the minced garlic and white wine. Once absorbed, pour in the broth and bay leaf. Simmer for at least 10 minutes.

Meanwhile, toast the bread, until dry and a dark golden shade. Scoop the bay leaves out of the soup. Place a couple of pieces of the toast into each oven safe bowl and ladle the soup over it. The bread will float to the top with some of the onion taking a ride on top. Sprinkle each toast generously with cheese. Place in the broiler and melt the cheese.

Alternatively, if you are without oven safe bowls or a broiler to melt the cheese, simply melt the cheese on the toasts and float on top of the soup.

Crockpot:
If you are making it in the crockpot, place the onions in the crockpot with the olive oil on high heat for about 2-4 hours depending on how hot your crockpot gets. Once they are tender and getting some color add the remaining soup ingredients. When it is time for dinner, toast up the bread and proceed accordingly.