Onion Soup Gratinee

For maximum flavor, chill the soup overnight. Just before serving, ladle it into bowls, add the croutons and cheese, and bake until the cheese melts.

4 Servings

2 tablespoons olive oil
2 pounds onions, thinly sliced
1/2 teaspoon sugar

3 tablespoons all purpose flour
4 14-ounce cans beef broth
1/2 cup dry white wine
1 tablespoon minced fresh thyme or 2 teaspoons dried
2 bay leaves
3 tablespoons brandy

4 3x2x1/2-inch-thick French bread slices

1-1/2 cups grated Gruyere cheese
Fresh thyme leaves

Heat oil in heavy large saucepan over medium-low heat. Mix in onions. Cover and cook 15 minutes, stirrng occasionally. Add sugar, increase heat to medium and cook uncovered until onions are deep golden hrown, stirring frequently, about 40 minutes.

Add flour to onions and stir 2 minutes. Gradually mix in broth and wine. Add minced thyme and bay leaves. Simmer 40 minutes. Stir in brandy. Chill overnight. (Can be made 3 days ahead.)

Preheat oven to 325°F. Arrange bread in single layer on cookie sheet. Bake until croutons are dry and light brown, about 30 minutes.

Increase oven to 450°. Bring soup to boil. Ladle into deep ovenproof bowls. Top each with crouton. Cover with cheese. Bake until cheese begins to melt, ahout 5 minutes. Sprinkle with thyme leaves and serve.