4 tablespoons (1/2 stick) butter
4 large onions, thinly sliced
2 to 3 leeks, trimmed, split lengthwise, sliced into 1/2-inch pieces, cleaned and dried
4 shallots, halved and sliced
4 cloves garlic, finely chopped
1 large fresh bay leaf
About 1/2 teaspoon ground thyme
Salt and coarse black pepper
1/4 cup dry sherry
2 tablespoons Worcestershire sauce
5 cups beef stock
1 cup creme fraiche
Crusty French bread (grocery-store, soft-center, wider than baguette, about 3 to 4 inches cut into 1-inch-thick rounds/slices)
Grainy mustard or spicy mustard, such as Gulden's
Sliced Gruyere cheese, for melting
Thinly sliced scallions, for garnish
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