Simply The Best French Onion Soup

• 2 large sweet onions, like Vidalia
• 1 large red onion
• 6 tablespoons unsalted butter
• 3/4 teaspoon fine sea salt
• 2 fresh bay leaves
• 4 fresh thyme springs tied together
• 1/2 cup Tawny Port (I used Taylor Fladgate 10 year)
• 1 scant tablespoon flour
• fresh ground pepper (about 6-8 twists)
• 6 cups homemade (veal/beef) broth (or 4 boxed beef broth with 2 cups water)
• 2 cups of Ciabatta bread cut up into 2 inch large cubes,
• 6-8 oz of sliced Swiss Gruyere or Emmentaler Swiss cheese, or equal parts of both

1. For uniformity sake, slice the onions on a mandolin, or in food processor that slices. Place them in a (preferably cast iron) dutch oven along
2. with the salt, thyme and bay leaves. Maintain medium high heat until they become somewhat soft and onions begins to liquify. Turn it down to
3. medium to medium-low at this point, being careful not to scorch the onions. Allow them to simmer in the juice until it begins to evaporate. Now add the
4. port. Stir often to cook equally and let the onions begin to golden in color. This should take about 20-25 minutes. When the port has been
5. reduced add the flour and pepper. Stir for 1 minute to incorporate the flour. Add the broth and bring to a full simmer, turning it down to
6. a medium- low simmer for 30 minutes.
7. In a 300 degree oven, place the bread cubes on a cookie sheet or pan and allow them to dry and lightly toast for 15 minutes.
8. Turn on the broiler. Taste soup and adjust for salt or pepper, if needed. You should have at least 5 cups of soup.
9. Prepare 4-6 crocks with 6 oz of soup. Top with bread cubes, and slices of cheese. Cook with a watchful eye under the broiler until the cheese begins to bubble and turns a golden brown.

sweet onions, red onion, unsalted butter, salt, bay leaves, thyme, tawny, flour, fresh ground pepper, broth, bread, swiss gruyere

Taken from www.epicurious.com/recipes/member/views/simply-the-best-french-onion-soup-51838601 (may not work)