Onion Soup with Loads of Thyme and Giant Gruyère Crostini

Ingredients for Onion Soup with Loads of Thyme and Giant Gruyère Crostini

• 450g yellow onions, halved and thinly cut lengthwise

• 3 to 5 sprigs of fresh thyme

• 1 bay leaf

• 1/4 teaspoons sea salt

• Fresh cracked pepper

• 1 teaspoon plain flour

• 120ml dry white wine

• 475ml beef stock

• 240ml di acqua

• 1 1/2-inch-thick slice of ciabatta bread cut in half

• 2 cucchiai di burro non salato

• 350g grated Swiss Gruyère cheese

In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavours to meld together. Season with salt and pepper to taste.

Preheat the oven to grill. Arrange a rack in the middle of the oven.

Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.

Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the grill on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.

Avvertenza

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