French Onion Soup

I was going to the farmers Market and decided to try making something new using fresh ingredients.  After a quick search of my favorite Food Network Star, Tyler Florence, I jotted down the ingredients for his French Onion Soup.  

Melt 2 Tablespoons of unsalted butter over medium heat.  Add 1 onion* (sliced), 1 garlic clove (chopped), 2 bay leaves, and 2 fresh sprigs of thyme:
Cook until onions are very soft and caramelized, about 25 minutes:
Add 1/4 cup of red wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and onions are dry (about 10 minutes):
Remove Bay Leaves and thyme sprigs. Dust onions with 1-1/2 heaping Tablespoons of all-purpose flour and give them a stir.  Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes.  Add 2 cups of water and 2 cubes of beef bullion (OR just 2 cups of beef broth).  Bring back to a simmer and cook for 10 minutes. Season with salt** and pepper to taste:
Slice 2 to 3 pieces of a baguette, place on a baking sheet in a single layer.  Sprinkle each slice with 2 Tablespoons of shredded Mozzarella (OR Gruyere) cheese.  Broil until bubbly and golden brown, 3 to 5 minutes.
Laddle the soup into a bowl and float the bread on top:
Enjoy:
*I used a Vidalia Onion.
**I did not add any salt because I used beef bullion.  
The recipe was modified for one with leftovers: See original.