Supă de ceapă franceză

Mexican · Total: 110 min · Prep: 20 min · Cook: 90 min · 4 servings

By Chef Cambodia (@chef_cambodia)

Ingredients

100 g / 3.5oz unsalted butter
1.25 kg / 2.5 lb brown / yellow onions (, peeled, halved, thinly sliced top to bottom (Note 1))
3/4 cup (185ml) dry white wine (, optional (Note 2))
2 tbsp flour (, plain / all purpose)
1.5 litres / 6 cups / 1.5 quarts good quality beef broth./stock OR chicken (, low sodium/salt reduced (Note 3))
2 dried bay leaves ((or 3 fresh) (optional))
3 sprigs fresh thyme ((optional))
Salt and pepper
6 - 8 slices French baguette (or other softish bread (Note 4))
100 g / 3.5 oz gruyere (or mozzarella cheese, or other melting cheese of choice)
Fresh parsley or thyme leaves (, for garnish (optional))

1Melt butter in a heavy based casserole pot over medium heat. When it starts to foam, add onions and stir to coat in butter.
230 min on medium low: Turn heat down to medium low. Cook for 30 minutes stirring every few minutes, until the onions have softened and are semi transparent. 
3Salt, 20 min on medium high: Turn heat up to medium or medium high. Add salt, and cook for a further 20 - 30 minutes, stirring more regularly, until onions are deep golden and sweet.
4Deglaze: Add wine, then simmer rapidly for 2 minutes until mostly evaporated, stirring to scrape the bottom of the pot.
5Flour: Sprinkle flour over the onion and cook for 1 minute.
6Add broth & herbs: Add broth, thyme and bay leaves. 
7Simmer: Cover, lower heat so it's simmering gently then simmer for 30 minutes. 
8Serve: Season to taste with salt and pepper. Ladle into bowls. Top with 1 or 2 slices of cheesy toast.
9Preheat grill / broiler to high.Toast each side of bread until light golden.
10Top bread with cheese, then grill until melted and some brown spots appear.