Name: French Onion Soup
Cook time: 45 min
Total time: 1 1/2 hr
Yield: Makes 6 (light main course) servings
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; 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; 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

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French Onion SoupRomulo Yanes

This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture.

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.

Recipe notes

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