Deep Onion Soup with Melted Cheese Crostini

Slow-caramelized onions deepen into beef broth and white wine, finished with gruyère-melted baguette crostini. It echoes the onion-sweet steam in Restoratives on Separate Tables, when Paris learned to dine apart and order from a written list.

Serves 4

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Ingredients

• 6 large yellow onions
• 4 tbsp unsalted butter
• 6 cups beef broth
• 1/2 cup dry white wine
• 3 sprigs fresh thyme
• 1 bay leaf
• 8 slices baguette
• 1 1/2 cups gruyere cheese
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Slice onions thinly and cook with butter in a large pot over low heat for 45 minutes until deeply caramelized.
2. 2Add white wine, increase heat and reduce until almost evaporated.
3. 3Pour in beef broth, add thyme sprigs and bay leaf, then simmer 20 minutes.
4. 4Season with salt and pepper, remove herbs.
5. 5Toast baguette slices, top with grated cheese and melt under broiler.
6. 6Ladle soup into bowls and serve with cheese crostini.