French Onion Soup

• 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 Gruyere, Comte, or Emmental
• 2 tablespoons finely grated Parmigiano-Reggiano
• 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

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 350u0b0F.
3. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
4. Remove croutes 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 croute in each. Slice enough Gruyere (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.

onions, thyme, turkish, salt, butter, flour, white wine, beef broth, water, black pepper, baguette, gruyuere, flameproof soup crocks

Taken from www.epicurious.com/recipes/food/views/french-onion-soup-236714 (may not work)