Rich Onion Soup with Melted Gruyere
French Onion Soup
- 2 pounds medium Yellow Onions (sliced)
- 1/2 bunch fresh Thyme (tied with kitchen twine)
- 2 Bay Leaves
- 1 teaspoons Salt
- 2 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil
- 1 tablespoon All-Purpose Flour
- 1 cup Full-Bodied Red Wine
- 4 cups Reduced-Sodium Chicken Broth
- 1 cup Water
- 1 teaspoon Black Pepper
- 6 slices Baguette (1/2-inch slices)
- 1/2 pound Gruyere or mild Swiss Cheese (grated)
- 2 tablespoons Parmesan (grated)
- In a heavy pot, cook onions, thyme, bay leaves, salt, olive oil and butter over moderate heat, for about 45 minutes, stirring frequently, until onions are a deep caramel color. Add flour and stir, cook for about 1 minute. Stir in wine and cook for about 2 minutes. Stir in broth, water, and black pepper and bring to a boil. Then reduce to a simmer and cook, uncovered, another 30 minutes, stirring occasionally.
- When ready to serve, toast baguette slices. Preheat broiler. Remove bay leaves and thyme stems from soup. Ladle soup into oven-safe crocks or bowls. Top with toasted baguette slice, then grated gruyere, then grated parmesan. Broil until cheese bubbles and turns light golden brown.
- NOTE: If you don’t have oven-safe crocks, you can make cheesy croutons. Place toasted baguette slices on a baking pan, top with both cheeses. Broil until cheese bubbles and turns light golden brown. Place one cheesy crouton on top of each bowl of soup.