French Onion Soup

Rod

I made this for Lys and Cassandra the first cold fall day of the year. It was August 27, and 5C out, COLD rain. In August! Ive tried a few recipes, and I like this one quite a bit......with the white wine, its not the typical dark broth you find in restaurants, but every bit as flavourfull. The cognac adds a deeper flavour layer, melding well to the beef broth. Take your time with the onions, it took me 2 hours to brown them to the perfect shade. I misjudged the timing, so by the time I was done, Cassandra was eating raw rice and pasta, she was so hungry.

ingredients

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
2 tbs cognac
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper 6 (1/2-inch-thick) diagonal slices of baguette 1 (1/2-lb) piece Gruyère, Comte, or Emmental
2 tablespoons finely grated Parmigiano-Reggiano

directions

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.