French Onion Soup

Ingredients

• 3 inch crusty baguette 
• 0.5 teaspoon pepper black
• 0.8 cup wine dry white
• 2 teaspoons flour all-purpose
• 3 sprigs thyme sprigs fresh
• 0.5 lb gruyere cheese 
• 32 fl. oz. beef broth reduced-sodium
• 2 lb onion halved lengthwise thinly sliced lengthwise
• 2 tablespoons parmesan finely grated
• 0.8 teaspoon salt 
• 2  turkish bay leaf 
• 0.3 cup butter unsalted
• 1.5 cups water 

Equipment

• baking sheet
• oven
• pot
• baking pan
• broiler

Directions

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.
2. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
3. While soup simmers, put oven rack in middle position and preheat oven to 350°F.
4. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
5. Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
6. Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
7. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
8. Soups and croûtes can be made 3 days ahead (but do not add croûtes and cheese to soup); cool completely, uncovered, then chill soup, covered, and keep croûtes in an airtight container at room temperature. Reheat soup before proceeding with recipe.