French Onion Soup

10014

French Onion Soup

Servings: 6 servings

Time: 1 hour, 30 minutes

Source: Gourmet, December 2006

Ingredients:

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise

3 sprigs fresh thyme

2 Turkish bay leaves or 1 California

3/4 teaspoon salt

1/2 stick (1/4 cup) unsalted butter

2 tsps. all-purpose flour

3/4 C. dry white wine

4 C. reduced-sodium beef broth (32 fl oz)

1 1/2 C. water

1/2 tsp black pepper

1 (1/2-lb) piece shredded Gruyère, Comte, or Emmental

2 T finely grated Parmigiano-Reggiano

Baguette

Preparation:

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

Discard bay leaves and thyme from soup and divide soup among crocks. Top with cheeses and dip some crusty bread.