Ingredients
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1 teaspoon sugar
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1 pinch dried thyme
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1 large bay leaf
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1 teaspoon salt
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1/4 cup butter
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2 teaspoons flour
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3/4 cup dry white wine
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4 cups sodium-reduced beef broth
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1 1/2 cups water
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1/2 teaspoon black pepper
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6 slices baguette (sliced diagonally 1/2-inch thick)
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1/2 lb gruyere cheese
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4 tablespoons grated parmesan cheese
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2 lbs onions (halved lenghwise then thinly sliced)
Instructions
- Prepare 6 (8-10 ounce) oven-proof soup crocks.
- Melt butter in a heavy pot over medium heat.
- Add in sliced onions, sugar, thyme, bay leaf and salt; cook stirring occasionally until onions are a deep golden brown (this should take about 25 minutes (you may need to do the onions in two batches to caramalize properly).
- Add in flour and cook stirring for 1 minute.
- Stir in wine and cook for 1 minute.
- Sir in broth, water and black pepper; simmer uncovered for about 30-35 minutes.
- While the soup is simmering set the oven rack to middle position at set to 350 degrees.
- Arrange the bread slices on a baking sheet and toast turning once until completely dry (about 15 minutes) remove and set to broiler heat.
- Place the soup crocks on a shallow baking dish.
- Discard the bay leaf from the broth, then divide the broth between the soup crocks.
- Place a slice of the toasted bread on top of the broth (do not push the bread down).
- Place the slices of Gruyere cheese over the top allowing the ends to hang over the rims of the crocks, then sprinkle with grated parmesan cheese.
- Broil 4-5 inches away from the heat until the cheese is melted and bubbly (about 1-2 minutes).