- 2 pounds onions (medium, halved lengthwise, then thinly sliced lengthwise)
- 3 sprigs fresh thyme
- 2 bay leaves
- 3/4 teaspoon salt
- 1/4 cup unsalted butter
- 2 teaspoons all-purpose flour
- 3/4 cup dry white wine or sake
- 4 cups vegetable broth (or a 900 ml container - beef broth can also be used
- 1 1/2 cups water
- 1/2 teaspoon black pepper
- 1/2 inch baguette (thick diagonal slices of)
- 1/2 pound cheese - either gruyère or Emmental
- 2 tablespoons parmigiano reggiano (finely grated)
Cook the onions, thyme, bay leaves and salt in butter in a large pot - large enough to at least 4 liters of liquid - over moderate heat stirring frequently, until onions are caramelized a deep golden brown - about 45 minutes.
Add the flour and stir it in - about a minute.
Add the wine and stir it in - about 2 minutes.
Preheat the oven to 350 F.
Toast the slices of bread on a large baking sheet for a total of 15 minutes. Turn the slices over after the first 7 minutes.
Remove the thymes and bay leaves from the pot of soup. Using a ladel, dish out the soup into appropriate sized serving bowls that are oven friendly.
Place a slice of the toasted french bread on top of each portion of soup.
Cover with a generous portion of the Gruyère or Emmental cheese, then sprinkle with the Parmigiano-Reggiano.
Broil 4 to 5 inches from the heat until cheese is melted and bubbly - about 1 to 2 minutes.
Don't forget to thank me.... ;)