French Onion Soup Laszlo's Style
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.
Total Steps
6
Ingredients
13
Tools Needed
6
Ingredients
- 2 pounds medium onions, halved lengthwise, then thinly sliced lengthwise
- 3 sprigs fresh thyme
- 2 leaves 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 slices diagonal baguette
- 1/2 pound Gruyere cheese
- 2 ounces finely grated Parmigiano-Reggiano
Instructions
Step 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, for 1 minute. Stir in wine and cook, stirring, for 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, for 30 minutes.
Step 2
While soup simmers, preheat oven to 350 degrees F with the oven rack in the middle position.
Step 3
Arrange bread in a single layer on a large baking sheet and toast, turning over once, until completely dry.
Step 4
Remove croûtons from oven and preheat broiler. Place crocks in a shallow baking pan.
Step 5
Discard bay leaves and thyme from soup. Divide soup among crocks, then float a slice of toast in each crock. Slice enough Gruyère (about 6 ounces total) with a cheese plane to cover the tops of crocks, allowing ends of cheese to hang over rims, then sprinkle with Parmigiano-Reggiano.
Step 6
Broil 4 to 5 inches from heat until cheese is melted and bubbly.