French Onion Soup Recipe

I knew I wrote this down for someone at some point, but couldn't find it when I went looking for it.  Leaving it here for safekeeping.  Some day when I make it again, I'll add pictures.

(I don't measure when I'm cooking it, so these are best guesstimates.  Also, I do a bit of cheating at the end):
2 Tbs butter
2 large onions, thinly sliced (a mandolin is handy for this)
3-4 sprigs thyme
1 bay leaf
2 Tbs dry sherry, dry white wine, or red wine
2 Tbs flour
Sea salt & fresh ground pepper to taste
4 cups beef stock
1 Tbs Worcestershire sauce
French bread thickly sliced
olive oil
shredded swiss cheese (I like Emmental, but gruyere works well, too)

Melt butter over medium low heat.  Add onions, thyme, and bay leaf.  Saute until onions are fully caramelized, about 20 minutes (you can do this more quickly over higher heat, but I find I have better control over the process if I use lower heat).
Deglaze with sherry/wine and continue to cook until all liquid is gone. Remove thyme sprigs and bay leaf.
Sprinkle onions with flour and saute until flour has browned (but not burned).
Add stock, salt, and pepper and bring to a boil.
Reduce heat and simmer 15-20 minutes.

Brush French bread with olive oil and lightly toast in the oven.  Sprinkle with shredded cheese and put back in the oven until melty.

Put bread slices in bottom of bowl and top with soup.  (You can obviously do it the real way - soup in bowls, top with toasted bread and then add cheese and melt in oven - but I'm lazy, so I do it the lazy way.)