Soupe a L'Oignon Gratinee (Baked Onion Soup) (Bistro de Paris)

By ArmySister

Ingredients

• 1 & 1/2 pounds yellow onions, diced
• 10 Tbsp unsalted butter
• 2 Tbsp flour
• 1 & 1/2 tsp salt
• 1/2 tsp black pepper
• Thyme: 2 fresh sprigs OR 2 tsp dried
• Parsley: 2 fresh sprigs or 1 Tbsp dried
• 2 dried bay leaves
• 1/2 lb French bread
• 9 ounces Gruyere cheese, grated

Preparation

Step 1

In a large soup pot, saute the onions in the butter over medium heat until lightly browned. Sprinkle with flour and stir to form a roux. Gradually add 2 & 1/2 quarts of water then the salt, pepper & herbs. Cook over low heat for 40 minutes. Meanwhile, cut the bread into 1/2 inch slices and lightly dry them in a 250 degree oven. When the soup is done, discard the sprigs and bay leaves. Place the bread into 4 to 6 ovenproof soup bowls or one large tureen. Ladle the soup over the bread and cover with cheese. Place the bowls in a 450 degree oven and cook a few minutes until the cheese is melted and golden in color.