Truffle-Infused French Onion Soup

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4 tablespoons unsalted butter

3 pounds sweet onions, sliced 1/4 inch thick

2 bay leaves

About 1/2 cup water

1/4 cup all-purpose flour

1 cup dry red wine

3 quarts beef stock, preferably homemade

10 thyme sprigs, tied with cotton string

Kosher salt and freshly ground pepper

1 baguette, sliced 1/3 inch thick

1/4 cup extra-virgin olive oil

10 ounces truffled pecorino cheese, coarsely shredded (3 cups)

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