Sunday Supper & More

French onion soup

(Food Styling/Sheryl Julian &Amp; Jill Gibson; Aram Boghosian for The Boston Globe)
September 15, 2010

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Serves 4, with leftovers

6 tablespoons butter, cut up
12 medium (about 4 pounds) onions, thinly sliced
1 tablespoon flour
1/2 cup dry white wine
3 cups chicken stock
3 cups beef stock
1 sprig fresh thyme
1 bay leaf
Salt and pepper, to taste
8 slices French baguette, toasted until dry
4 ounces Gruyere cheese, shredded (about 1 1/3 cups)

1. In a large flameproof casserole over medium heat, melt the butter. Add the onions and cook, stirring occasionally, for 30 minutes or until they have almost melted.

2. Remove 2 cups of onions from the pan; refrigerate for the onion tart.

3. Reduce the heat to medium-low and cook the remaining onions, stirring occasionally, for 30 minutes more, or until the onions begin to turn golden.

4. Add the flour, stirring, for 1 minute. Stir in the wine and cook 1 minute more.

5. Stir in the chicken and beef stock, thyme, bay leaf, salt and pepper. Bring the liquid to a boil, stirring often. Lower the heat and simmer for 30 minutes.

6. Set the oven at 425 degrees. Have on hand 4 deep heatproof bowls. Set them on a rimmed baking sheet.

7. Remove the thyme and bay leaf from the soup. Ladle the mixture into the bowls, dividing the onions and broth among them. Top each with 2 slices of baguette, setting them side by side. Sprinkle each one with cheese.

8. Transfer the bowls on the sheet to the oven. Bake for 12 minutes, or until the cheese melts and browns slightly.

Jill Gibson