French Onion Soup Rated 7/10 www.epicurious.com Edit

Ingredients

  • 2lb medium onions, sliced
  • 5 sprigs thyme
  • 2 turkish bay leaves
  • 3/4 tsp salt
  • 0.25c butter
  • 2 tsp all-purpose flour
  • 0.5c dry sherry
  • 4c beef or chicken broth
  • 1.5c water
  • 0.5tsp black pepper
  • 1 bagutte, cut into diagonal slices
  • 0.5 lb Gruyere cheese
  • 2 tbsp finely grated Parmigiano-Reggiano
French Onion Soup

Steps

  1. 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.
  2. While soup simmers, put oven rack in middle position and preheat oven to 350°F.
  3. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
  4. Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
  5. 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.
  6. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Notes

  1. I bumped up the amount of thyme from the original recipe, and use sherry instead

  2. I didn’t have ramekins. Putting cheese over the just-simmering soup worked.