Serves6 (light main course)
- Active Time:45 min
- Start to finish: 1 1/2 hr
This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture. For more recipes inspired by the City of Light, visit our Paris City Guide.
December 2006
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2
lb
medium onions, halved lengthwise, then thinly sliced lengthwise
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3
sprigs fresh thyme
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2
Turkish bay leaves or 1 California
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3/4
teaspoon
salt
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1/2
stick (1/4 cup) unsalted butter
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2
teaspoons
all-purpose flour
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3/4
cup
dry white wine
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4
cups
reduced-sodium beef broth (32 fl oz)
-
1 1/2
cups
water
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1/2
teaspoon
black pepper
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6
(1/2-inch-thick) diagonal slices of baguette
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1
(1/2 lb) piece of Gruyère, Comte, or Emmental
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2
tablespoons
finely grated Parmigiano-Reggiano
-
-
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.
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While soup simmers, put oven rack in middle position and preheat oven to 350°F.
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Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
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Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
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Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte 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.
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Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
Cooks' Note: Soups and croûtes can be made 3 days ahead (but do not add croûtes and cheese to soup); cool completely, uncovered, then chill soup, covered, and keep croûtes in an airtight container at room temperature. Reheat soup before proceeding with recipe.
