French Onion Soup Laszlo's Style
By: Laszlo Bodi
Published: Wednesday, February 17, 2010 - 10:05pm

Ingredients




2 pounds medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 bay leaves
3/4 teaspoon salt
1/4 cup unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced  beef broth
1 1/2 cups water
1/2 teaspoon black pepper
6 diagonal slices of baguette
1/2 pound piece Gruyeres,
2 finely grated Parmigiano-Reggiano

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.

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.