French Onion Soup
Ingredients
• 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise • 3 sprigs fresh thyme - or 1 teaspoon dried oregano and 1/2 teaspoon of dried 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, Comte, or Emmental • 2 tablespoons finely grated Parmigiano-Reggiano Directions Cook onions, thyme, oregano, 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) with cheese plane to cover tops of croutes, allowing ends of cheese to hang over, then sprinkle with Parmigiano-Reggiano. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. This was so good we were raving about it days afterward. Wine pairing: We paired this soup with both a white and a red. Forestville’s Chardonnay and Cirque du Vin’s red blend. |