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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture. 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, comte, or emmental |
2 tablespoons finely grated parmigiano-reggiano |
Directions:
1. 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.
2. While soup simmers, put oven rack in middle position and preheat oven to 350°F.
3. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
4. Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
5. 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 crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
6. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
7. Cooks' note: Soups and croûtes can be made 3 days ahead (but do not add croûtes and cheese to soup); cool completely, uncovered, then chill soup, covered, and keep croûtes in an airtight container at room temperature. Reheat soup before proceeding with recipe.
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