French Onion Soup
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
47
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 sprigs
Thyme (fresh)3 tsp
Salt1 cup
Unsalted Butter2 tsps
All-Purpose Flour3 cup
White Wine (dry)1.5 cups
Water1 tsp
Black PepperDirections:
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
2
Add flour and cook, stirring, 1 minute
3
Stir in wine and cook, stirring, 2 minutes
4
Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes
5
While soup simmers, put oven rack in middle position and preheat oven to 350°F
6
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes
7
Remove croûtes from oven and preheat broiler
8
Put crocks in a shallow baking pan
9
Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each
10
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
11
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes
12
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
13
Add flour and cook, stirring, 1 minute
14
Stir in wine and cook, stirring, 2 minutes
15
Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes
16
While soup simmers, put oven rack in middle position and preheat oven to 350°F
17
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes
18
Remove croûtes from oven and preheat broiler
19
Put crocks in a shallow baking pan
20
Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each
21
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
22
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes