SOUPE A L'OIGNON AU FROMAGE

Soupe a l'Oignon au Fromage image

Provided by Geoffry Le Cher @Geoffry

Number Of Ingredients 14

2 pound(s) spanish onions
3 sprig(s) fresh thyme
2 - turkish bay leaves
3/4 teaspoon(s) coarse sea salt
1/2 stick(s) unsalted butter
3/4 cup(s) dry white wine
2 tablespoon(s) ap flour
4 cup(s) low-sodium beef broth
1 1/2 cup(s) water
1/2 teaspoon(s) fresh ground black pepper
6 slice(s) diagonal slices of baguette
1/2 pound(s) block of gruyère
2 tablespoon(s) finely grated parmigiano-reggiano
4 tablespoon(s) finely chopped fresh chives

Steps:

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 croûtes 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 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. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. Garnish with chopped chives and serve!