Easy French Onion Soup My Way

French Onion Soup

1/2 stick unsalted butter                                                                    

3 (about 4 cups) large mixed onions (Red onion & Sweet Onion)                            
1 tbsp. all-purpose flour                                                        
3 sprigs fresh thyme  
Salt and pepper to taste                                
8 cups beef broth (low sodium)
1/2 cup good white wine
4 bay leaves
1/2 loaf French bread, cut into 1-inch slices
1 cup grated Gruyere cheese
¼ cup grated Parmesan cheese

Sweet Onions

 In a large pot over medium heat, add the butter, onions, thyme, salt and pepper:  cook down for 10-15 minutes. Stir in the flour until well blended. Add the bay leaves, wine, beef broth and bring to a boil. Reduce heat to low; cover and simmer for 25-30 minutes. Remove bay leaves when ready.  

The only way to find out if the soup is ready is to taste it.  The onions should not be crunchy or overcooked.

Toast the slices of bread in the oven until just golden. Ladle soup into small oven proof dishes; place the slices of toasted bread on top of soup. Sprinkle lots of Gruyere on top of bread and then top with some Parmesan. Place in a preheated oven on 450F for a few minutes until the cheese is melted and golden.

You can also place the entire soup in one larger casserole dish, top with cheeses and bake in the oven on 450F for a few minutes until the cheese is golden.  Serve scoops in dishes.  Serve 4-6

cipolla di tropea (Red Onions)

I always thought that the simple dishes are the best ... this soup is a classic among the classics, a simple dish made with inexpensive ingredients. All it takes is a little patience and the right stuff, such as a good beef broth, good gruyere and a good white wine. If gruyere is not your kind of cheese, use Fontina, Mozzarella and Emmantel, or even a good sharp cheddar cheese.