French Onion Soup

Deeply rich and brown, beefy broth, loaded with soft caramel onions, toasted bread, and cheese toasted smothering the soup in the melty goodness over individual terrines or bowls.
The secrets are threefold:
1. The more than impressive Prime Rib Beef Stock. That being said, don't shy away from making this just because you have pre-made beef stock on hand.
2. Cooking down the onions for 1 whole hour- Don't Skimp on this step.
3. Dry out your bread or bake until firm and will soak up the soup but not fall apart.


French Onion Soup

3-4 medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme, or 1 tsp dry
1 bay leaves

1 teaspoon salt, plus 1/4-1/2 tsp for later

1 tbs sugar
1/2 stick (4 tbs) unsalted butter
2 tbs all-purpose flour
3/4 cup good red wine (burgundy, pinot gris), or dry white (I prefer the depth of red)
4 cups Prime Rib Beef Stock, or organic, reduced-sodium beef broth (32 fl oz)
OR
Vegetarian Version- Porcini or Mushroom Stock

2 garlic cloves

Few dashes of Worcestershire Sauce

6 (1/2-inch-thick) diagonal slices of baguette, toasted dry and firm
2 tablespoons finely grated Parmigiano-Reggiano

6-8 thinly sliced, or about 2 cup grated Gruyère cheese

Uncovered Cook onions, thyme, bay leaves, sugar 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 1 hour. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet,  and toast. Turning over once, sprinkle with parmesan, continue to toast until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

Discard bay leaves and thyme from soup and divide soup among crocks, then float a slice(s) of bread(croûte) in each. Slice enough Gruyère (about 6 ounces total) to cover tops of crocks or bowls, allowing ends of cheese to hang over rims of crocks; Bake soups on tray for 20 minutes, then preheat broiler. Finish for a minute or two under the broiler to brown the top lightly. Grab pot holders, and serve immediately.