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 Gruyère, Comte, or Emmental

2 tablespoons finely grated Parmigiano-Reggiano

• Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

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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