Ingredients5 onions, sliced thinly
1/8cup all-purpose flour(added when onions are caramelized)
1 1/2cups white wine(dry)
1-2 bay leaves
4slices french bread
4-6oz Gruyère, shredded
Slice the onions and cook in lots of butter. Start with a big pot but know they'll reduce to almost nothing. Cook for around 30 minutes.
Reduce heat and keep stirring, especially towards the end. You don't want to burn them. Take it another shade darker then stir in the flour for minute.
Splash on the wine and water and scrape off the crusty bits off the pot.
Drop in the herbs. Plenty of fresh thyme, parsley, and a bay leaf. You can tie them together or put them in a little cheesecloth. The French call this a bouquet garni. They remove them after cooking. However… you could chop the parsley and thyme up if you’d prefer to leave the herbs in the soup.
Season with plenty of salt and pepper and simmer for about 20 minutes. Ladle into heatproof bowls and top with a crusty crouton and cheese. Place under broiler until the cheese is browned.