Heat the olive oil in a large pot over medium heat. Add the onions, thyme, and rosemary, and cook until the onions are soft and lightly browned, about 20 minutes.
Step 2:
Add the garlic and tomato paste and stir until fragrant, about 1 minute. Sprinkle in the flour, stirring constantly, and cook for 1 minute more.
Step 3:
Add the beef stock, white wine, Worcestershire sauce, bay leaves, salt, pepper, and nutmeg. Bring the soup to a boil, then reduce the heat to low and simmer until the flavors have blended, about 30 minutes.
Step 4:
Preheat the oven to 375°F. Ladle the soup into 8 oven-safe bowls, top each with a slice of toasted baguette, and sprinkle with the grated cheese. Bake for 10 minutes, or until the cheese is melted and bubbly. Serve hot.
