To make this, Chloe Rosen combines two recipes, one from "Craig Claiborne's Favorites from The New York Times (Volume 4)," and another from the Brasserie, a New York restaurant where she and her parents dined.
|3||yellow onions, thinly sliced|
|2||red onions, thinly sliced|
|1||white onion, thinly sliced|
|6||shallots, thinly sliced|
|1||cup white wine|
|5||cups beef stock|
|Salt and pepper, to taste|
|Dash of Kitchen Bouquet|
|1||cup grated Gruyere cheese|
|12||slices crusty baguette|
1. Have on hand 6 heatproof soup bowls or crocks.
2. In a heavy soup pot, melt the butter. Add the onions and shallots. Cook over low heat, stirring occasionally, for 1 hour or until the onions are caramelized.
3. Sprinkle the onion mixture with the flour. Cook, stirring, for 2 minutes or until the flour is absorbed.
4. Add the wine, stirring constantly, then the stock and water. When the mixture comes to a boil add the bay leaves, salt, pepper, and Kitchen Bouquet.
5. Turn down the heat, cover the pot, and let the soup simmer for 1 more hour. Taste for seasoning and add more salt and pepper, if you like.
6. Set the oven at 400. Ladle the soup into the bowls or crocks. Arrange 2 slices of baguette on top of each, and sprinkle with cheese.
5. Set the bowls on a rimmed baking sheet. Cook the cheese until the top forms a golden crust. Adapted from Chloe Rosen