French Onion Soup

By es123

Ingredients

• 4 tablespoons unsalted butter
• 3 to 3 1/2 pounds of yellow onions (about 6 large; larger onions means less peeling), thinly sliced
• kosher or sea salt and freshly ground black pepper
• 2 teaspoons flour
• 1 cup dry white wine
• 8 cups homemade beef or chicken stock or low-sodium store bought
• 1 sprig parsley
• 1 sprig thyme
• 1 bay leaf tied together in a bundle
• 1 baguette, cut into 1/2[[[.5]]-inch rounds 1 1/2 cups (about 6 ounces)
• Shredded Gruyere cheese

Preparation

Step 1

In a large, wide soup pot, melt butter over medium heat. Add onions and season with salt and pepper. Cook the onions gently, stirring frequently, until they are very soft and have begun to turn a deep blonde, about 40 minutes (it is important they do not brown or cook too long).

Stir in flour and cook 3 to 4 minutes, stirring frequently.

Pour in wine and increase heat to medium-high, stirring and scraping the bottom of the pot to loosen any caramelized juices.

Cook until liquid is almost completely reduced. Add broth.

Tie herbs together with string or inside a piece of cheesecloth. Add herb bundle and bring to a simmer.

Season lightly with salt and pepper and simmer for 20 to 30 minutes, the onions should be soft but not falling apart.

The soup may be made ahead up until this point and held for several hours or even a few days before serving.

To serve
Heat oven to 350 degrees. Put baguette slices on an oven rack, and toast lightly, 7 to10 minutes. Set aside.

Increase oven temperature to 450 degrees.

Set six ovenproof soup crocks on a heavy baking sheet, and ladle hot soup into crocks. Float the toasts on the soup and top each with a handful (about 1/4 cup) of Gruyere.

Bake until the cheese is melted, bubbly and just barely golden, 10 to 12 minutes.

Serve immediately when the cheese is gooey and the crock is very hot.