French Onion Soup with Gruyere Crostini

Honestly, is there anything better than french onion soup in the winter?  It sounds like it should be a bland, weak broth with a few onion strands floating in a mug.  Instead, this is a full-bodied beef broth, thick with hearty rings of caramelized onion, seasoned with fresh thyme.  There aren't many ingredients in this soup, but it tastes complex.  Top it with ciabatta toasts with browned Gruyere on top.
Best when served while in your pajamas, next to a fire.  If it happens to be snowing outside, the soup will taste even better.

French Onion Soup with Gruyere Crostini
1 lb. yellow onions, halved and cut lengthwise
3-5 sprigs fresh thyme
1/4 tsp. sea salt
Pepper
1 tsp. flour
1/2 c. dry white wine
2 c. beef stock
1 c. water
2 Tbsp. unsalted butter
Thick-cut slices of ciabatta
1 1/2 c. grated Gruyere cheese
1. In a heavy 5-quart pot, melt butter over low heat.  Add the onions, thyme, salt and pepper to taste and cook, stirring occasionally, until the onions are deep amber in color and exceedingly soft, 25-30 minutes.  Add the flour and cook for 1-2 minutes, then add wine, increase the heat, and let the wine cook, 2-3 minutes.  Add the beef stock and water and let soup simmer, 10-15 minutes.  Season again with salt and pepper to taste.
2. Preheat oven to broil.  Place ciabatta on cooking sheet, sprinkle cheese on top, and broil until golden and bubbly.
3. Remove thyme sprigs from soup and discard.  Pour soup into bowls, put crostini on top, and chow down.

 

 

I should mention the cookbook this is from, Cooking for Two.  Megan convinced me to buy this from Matilda's in my beloved Downtown Stuart, and it's been such a great addition to my cookbook collection!  Everything I've made has been delicious, and perfectly portioned for two generous helpings.  We've made ricotta gnocchi, chocolate souffles, garbage salad....it's a great anniversary or wedding gift for your couple friends!