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French Onion Soup
Serves 6 Servings |
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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 teaspoons all-purpose flour |
| 3/4 cup dry white wine |
| 4 cups reduced-sodium beef broth (32 fl oz) |
| 1 1/2 cups water |
| 1/2 teaspoon black pepper |
| 6 (1/2-inch-thick) diagonal slices of baguette |
| 1 (1/2-lb) piece Gruyère |
| 2 tablespoons finely grated Parmigiano-Reggiano |
| Special equipment: 6 (8- to 10-oz) ramekins |
Directions:
- 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.
- While soup simmers, put oven rack in middle position and preheat oven to 350°F.
- Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
- Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
| Course: | Soup |
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