French Onion Soup

• 5 cups; sweet onions ... sliced thin
• 1 TBL; fresh Thyme
• 2 whole; Bay Leaves
• 1 tsp; Kosher Salt
• 1/2 tsp; ground Black Pepper
• 1 stick; unsalted butter
• 1 TBL; flour ... sifted
• 1 cup; white wine (dry)
• 4 cups; beef broth
• 1 cup; water (room temperature)
• 6-8; slices of crispy-crust French Baguette (warm in oven at 325 degrees if necessary)
• ... 1/2 inch thick
• 3/4 lb; Gruyere cheese
• 2-3 TBL; Parmigiano cheese (ground fine)

1. Preheat oven to 350 degrees.
2. Melt butter in heavy pot until melted. Add & saute onion, Thyme, & Bay Leaves until golden brown (stir regularly so as not to burn).
3. Add flour & cook over low heat for 2 minutes.
4. Add wine and stir over medium-low heat until slightly heated. Add both, water, salt & pepper; bring to near boil (do not boil) & and simmer 30 minutes.
5. Place bread slices on baking sheet and toast until dry on both sides (approximately 10 minutes total). Remove and set aside.
6. Change over setting to broil.
7. Place serving bowls in shallow baking pan containing sprinkling of water. Remove Bay Leaves & pour soup mixture evenly into bowls, leaving room for croutons and cheese.
8. Place one crouton on top of soup in each bowl.
9. Slice Gruyere cheese to approximately 1/4 inch, large enough to drape over sides of bowls. Sprinkle Parmigiano cheese over bowl.
10. Place baking pan on middle shelf & broil until melts & bubbles (2-3 minutes)
11. Serve hot (bowls will be hot to touch).

sweet onions, tbl, bay leaves, kosher salt, ground black pepper, unsalted butter, tbl, white wine, beef broth, water, crispycrust, gruyere cheese, tbl

Taken from www.epicurious.com/recipes/member/views/french-onion-soup-50165431 (may not work)