French Onion Soup

• 6 tablespoons unsalted butter
• 8 medium yellow onions, thinly sliced
• Kosher salt and freshly ground black pepper
• 3 bay leaves
• 3 to 4 sprigs fresh thyme
• 2 cups dry white wine
• 8 cups low-sodium beef broth
• 8 slices crusty bread (about the size of the top of the soup crocks)
• 3 cups shredded Gruyere

1. Special equipment: eight 12-ounce soup crocks
2. Melt the butter in a very large Dutch oven or pot over medium heat.
3. Add half the onions and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper.
4. Top with the remaining onions and sprinkle with 1/2 teaspoon salt and more pepper.
5. Add the bay leaves and thyme and cook, stirring occasionally, until the onions are very soft and just begin to turn brown, about 1 hour.
6. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions.)
7. Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes.
8. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors have come together and the soup is rich, about 45 minutes.
9. Season with 1/2 teaspoon salt and a few grinds of black pepper.
10. Either keep the soup warm on a low burner or cool completely, refrigerate and reheat later.
11. (The cooked soup can be refrigerated for up to 2 days or cooled and frozen for up to 1 month.)
12. Preheat the broiler.
13. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup.
14. Float a slice of bread on top of each and cover with Gruyere.
15. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.
16. Repeat with the remaining soup, bread and Gruyere.

unsalted butter, yellow onions, kosher salt, bay leaves, thyme, white wine, beef broth, crusty bread, shredded gruyere

Taken from www.foodnetwork.com/recipes/food-network-kitchens/french-onion-soup.html (may not work)