French Onion Soup with Gruyère Toast

Ingredients

• 1  bay leaf 
• 6 servings butter 
• 1 cup cooking wine dry white with chardonnay)
• 3 sprigs parsley fresh
• 3 sprigs thyme leaves fresh
• 4 ounces gruyère cheese thinly sliced
• 2 cups mushrooms coarsely chopped
• 3 tablespoons olive oil divided
• 2 medium onions sliced
• 3 medium onions sliced
• 0.3 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 42.8 ounce vegetable broth canned

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• ladle

Directions

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until hot.
2. Add 2 sliced onions and mushrooms; cook 5 minutes, stirring often. Reduce heat to medium; cook 15 minutes or until onion is browned.
3. Add wine, and simmer 2 minutes.
4. Add broth and next 4 ingredients. Bring to a boil; reduce heat, and simmer, partially covered, 30 minutes. Strain broth, discarding solids. Set broth aside.
5. Heat a large saucepan over medium heat until hot; add remaining 1 tablespoon oil.
6. Add remaining 3 sliced onions, and saut 10 minutes or until tender.
7. Add reserved broth; cover, reduce heat, and simmer 25 minutes.
8. Toast baguette slices. Butter each slice and top with cheese; place on a baking sheet. Broil 3" from heat just until cheese melts.
9. Ladle soup into 6 serving bowls, and top with Gruyre toast.
10. Sprinkle with pepper.
11. Serve hot.