I picked the wrong day to make this soup. Last weekend it was chilly enough to turn the heat on. Yesterday it was hot and muggy and I had to change into shorts in order to comfortably eat this steaming bowl of soup.
It was delicious, however. And simple. I don't have any oven-proof crocks and I think this soup would have been even better if I had been able to broil the cheese in the soup. I hear it's 42 degrees and rainy in Chicago. Start caramelizing your onions!
Soupe a l'Oignon Gratinee
2-3 Sweet or yellow onions, thinly sliced (This will look like a LOT of onions but they reduce significantly.)
1/4 Stick of butter
1 bay leaf
1 tsp. dried thyme
Salt & pepper to taste
2 tbsp. flour
Apx. 4 cups of veal stock
Vermouth, dry white wine, or red wine to deglaze the pan
Baguette or other crusty bread
Melt butter in a heavy bottomed soup pot. Add onions and allow to caramelize over low heat for an hour or so, stirring occasionally.
Add salt, pepper, bay leaf, thyme and flour. Allow flour to cook for 2-3 minutes, stirring to incorporate.
Deglaze pan with alcohol. Stir to scrape up caramelized bits from bottom of pan. Add stock and bring to a boil. Simmer for about an hour. Thin out with water if desired.
Melt Gruyere over slices of bread and place in individual soup bowls. Ladle soup into bowl and enjoy!