French Onion Soup II Recipe
This delicious recipe calls for dry white wine.
Ingredients:
2 lbs. medium Onions, thinly sliced lengthwise
1 Bay Leaf
3 Sprigs Fresh Thyme
1/2 stick Unsalted Butter
3/4 tsp. Salt
2 tsp. All-Purpose Flour
3/4 Cup Dry White Wine
1 1/2 Cups Water
4 Cups Beef Broth
1/2 tsp. Black Pepper
6 Slices Baguette
1/2 lb. Gruyère, Comte, or Emmental Cheese
2 Tbsp. Parmigiano-Reggiano, finely grated
6 Soup Crocks
Directions:
In a large pot, cook the onions, bay leaf, butter, thyme, and salt over medium heat, stirring frequently, for about 45 minutes. The onions should be soft and golden brown. Then add the flour and cook, stirring, for a minute. Add the wine, and stirring for another 2 minutes. Pour in the water, broth, and pepper, and let it simmer for 30 minutes, occasionally stirring.
Preheat the oven to 350 degrees F with the oven rack in the middle position.
On a large baking sheet, arrange the bread in a single layer, and bake for 15 minutes, turning over half way through baking.
Put the soup crocks in a shallow baking pan, discard the thyme and bay leaf from the soup and divide even among the soup crocks. Lay a slice of bread on top of the soup, and slice a piece of Gruyère to cover the top of the crock, and sprinkle the Parmigiano-Reggiano on top.
Broil in the oven for 1 to 2 minutes, until the cheese is bubbly.
And Enjoy!
Cook Time: 1 1/2 hours
Yield: 6 servings
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