Onion Soup Gratinée
- 2 Tbs. unsalted butter
- 4 yellow onions, thinly sliced
- 2 garlic cloves, chopped
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 Tbs. all-purpose flour
- 1/4 cup dry white wine
- 1/4 cup port
- 8 cups chicken stock
- Salt and freshly ground pepper, to taste
- 1-lb. loaf country-style white bread
- 1/2 lb. grated Gruyère cheese
In a large soup pot over medium heat, melt the butter. When the foaming subsides, add the onions, garlic, thyme and bay leaf and sauté, stirring occasionally, until the onions are tender and golden, about 20 minutes.
Add the flour and cook, stirring constantly, for 2 minutes. Add the white wine and port, bring to a simmer, stirring occasionally, and cook for 5 minutes. Add the stock, return to a simmer and cook for 30 minutes. Season with salt and pepper.
Position a rack in the upper third of an oven and preheat to 400°F.
Cut the bread into 1-inch-thick slices, arrange on a baking sheet and bake until golden, 12 to 15 minutes.
Remove the bay leaf from the soup and ladle the soup into 6 ovenproof soup bowls or crocks, filling them to within 1 inch of the rim. Trim the croutons as needed to fit inside the bowls, then top each portion with 2 croutons and sprinkle generously with cheese. Place the bowls on a baking sheet and bake until the crust is golden brown and crispy, 12 to 15 minutes. Serve immediately. Serves 6.