Ingredients
- 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
- 3 sprigs fresh thyme
- 2 Turkish bay leaves or 1 California
- 3/4 teaspoon salt
- 1/2 stick (1/4 cup) unsalted butter
- 2 teaspoons all-purpose flour
- 3/4 cup dry white wine
- 4 cups reduced-sodium beef broth (32 fl oz)
- 1 1/2 cups water
- 1/2 teaspoon black pepper
- 6 (1/2-inch-thick) diagonal slices of baguette
- 1 (1/2 lb) piece of Gruyère, Comte, or Emmental
- 2 tablespoons finely grated Parmigiano-Reggiano
Description
This Version Of The Classic Is Gorgeously Cheesy, Not Gunky. Slow Cooking Gives The Broth Depth Of Flavor And A Silky Texture.
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