Get your head of garlic roasting. Cut the top off the garlic head and put it on a piece of tin foil, drizzle with a little olive oil and sprinkle with salt. Roast in the oven for about 30 -40 min at 400 degrees. Let it cool a little when its done and squeeze out the cloves. We like to use the small toaster oven for these. It works great.
Heat the olive oil in a big pot on medium-low heat.
Slice up your onions and throw them in. Sprinkle with the salt.
Slice your leeks and put them in a bowl of water and swish them around good. Leeks can get dirty in between the layers so you have to rinse them really well after they are chopped up. Add them to the pot.
Cook the onions and leeks for about 20 min or until they just start to turn brown.
Add the wine and simmer to reduce just a little. About 5 mins.
Add the beef broth, fresh thyme, cheese rind, and roasted garlic.
Bring it to a low boil and then simmer for a few mins before serving.
FOR THE TOPPING
Once the soup is spooned into a bowl. Place a baguette slice or two on top of the bowl of soup and top that with cheese. Place into the oven on Broil for a few mins. Be careful it doesn't burn! Debbie and I took turns watching ours. They can burn really quick!
Once the cheese is bubbling, pull it out and eat it!