French Onion Soup

By JDARK

Ingredients

• 4 tablespoons unsalted butter
• 6 large yellow onions, sliced to about 1/8" thick
• 2 teaspoons flour
• Salt and freshly ground black pepper
• 1 cup dry white wine
• 8 cups beef broth
• 1 sprig flat-leaf parsley
• 1 sprig fresh thyme
• 1 bay leaf
• 1 baguette, cut into 3/8" slices
• 1-1/2 cups grated Gruyere cheese

Preparation

Step 1

1. In a large, wide soup pot, melt butter over medium heat.
2. Add the onions and season lightly with salt and pepper.
3. Cook the onions gently, stirring frequently, until they're soft and have begun to turn a dark straw color, 35-45 minutes.
4. When the onions are ready, stir in the flour and cook for 3-4 minutes, stirring frequently.
5. Pour in the wine and increase the heat to medium-high, stirring and scraping to loosen any caramelized juices, until the liquid has mostly reduced, 5-8 minutes.
6. Add the broth, toss in the herbs and bring to a simmer.
7. Season to taste with salt and pepper and simmer for 20-30 minutes to infuse the broth with onion flavor.
8. Remove the herbs and taste the soup for seasoning.
9. Heat oven to 350 degrees F.
10. Place the baguette slices on the rack and toast lightly; set aside.
11. Increase the oven temperature to 450 degrees F.
12. Bring the soup back to a simmer.
13. Set ovenproof soup crocks on a heavy baking sheet and ladle the soup into the crocks.
14. Float a few toasted baguette slices on top, enough to cover the top surface without much overlap.
15. Top the bread with a handful of Gruyere.
16. Slide the baking sheet into the oven and bake until the cheese is melted and just browning, 10-12 minutes.
17. Serve.