Total Prep Time: 45 minutes
Total Cook Time: 1 1/2 hrs


  • 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....  ;)