French Onion Soup Gratinée

Steps

1. 1

   Melt the butter with the oil in a large pot. Add the sliced onions and cook over medium-low heat for 35 to 40 minutes, until a deep mahogany color.

2. 2

   Sprinkle in the flour and cook for 1 minute, then deglaze with the white wine.

3. 3

   Add the stock, thyme, and bay leaf. Simmer for 20 minutes. Season with salt and pepper.

4. 4

   Meanwhile, toast the baguette slices until dry and crisp.

5. 5

   Ladle the soup into ovenproof bowls, top with the toasted bread, and cover generously with Gruyère.

6. 6

   Broil until the cheese is melted, bubbling, and browned in spots. Serve immediately.