Sauté the onions in butter until caramelized, deglaze with the wine. Add in the stock and the bay leaf simmer for ten minutes. Add the Wostershire sauce. Season with salt and pepper.
Step 2
Cut the top off the mini miche and set aside. Scop out the crumb and to create a bowl.
Step 3
Fill with the onion soup, invert the top and add to the top of the soup and cover with grated cheese.
Step 4
Put under a broiler until the cheese is caramelized and serve.
