French Onion Soup Laszlo's Style
2 pounds medium onions, halved lengthwise, then thinly sliced lengthwise
2 bay leaves
3/4 teaspoon salt
1/4 cup unsalted butter
2 teaspoons all-purpose flour
1 1/2 cups water
1/2 teaspoon black pepper
1/2 pound piece Gruyeres,
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.
Soups and croûtons can be made 3 days ahead cool completely, uncovered, then chill soup, covered, and keep croûtons in an airtight container at room temperature. Reheat soup before proceeding with recipe.
February 17, 2010