French Onion Soup Laszlo's Style

Ingredients

2 pounds medium onions, halved lengthwise, then thinly sliced lengthwise
2 bay leaves
3/4 teaspoon salt
2 teaspoons all-purpose flour
1 1/2 cups water
1/2 teaspoon black pepper
1/2 pound piece Gruyeres,

Preparation

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 350 degrees F.
3
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
4
Remove croûtons 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 slice of the toast in each crock. Slice enough Gruyère (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.

Tools

About

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.

Yield:

8.0

Added:

February 17, 2010

Creator:

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