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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
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Special equipment: 6 (8- to 10-oz) flameproof soup
crocks or ramekins; a cheese plane
Instructions
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.
While soup simmers, put oven rack in middle position
and preheat oven to 350°F.
Arrange bread in 1 layer on a large baking sheet and
toast, turning over once, until completely dry, about
15 minutes.
Remove croutons from oven and preheat broiler. Put
crocks in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup
among crocks, then float a crouton 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.
Broil 4 to 5 inches from heat until cheese is melted
and bubbly, 1 to 2 minutes.
Cooks’ note: Soups and croutons can be made 3 days
ahead (but do not add croutons and cheese to soup);
cool completely, uncovered, then chill soup, covered,
and keep croutons in an airtight container at room temperature.
Reheat soup before proceeding with recipe.
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