French Onion Soup

Instructions

• 1
  Preheat the oven to 190 °C.
• 2
  Slice the baguette into approximately 6 mm thick pieces and place them on a baking sheet. Bake them in the preheated oven for 5-7 minutes, until golden. Remove and set aside to cool.
• 3
  Prepare a 'bouquet garni': cut about a 10 cm piece from the green part of the washed leek. Wrap the bay leaf, thyme, and parsley sprigs in it. Tie tightly with kitchen twine.
• 4
  Cut the onions lengthwise in half, then slice them into thin strips.
• 5
  In a large pot, melt the butter over medium heat. Add the sliced onions and sauté slowly, stirring occasionally, for 10 minutes.
• 6
  Reduce the heat to low, cover the pot with a lid, and let the onions stew for 5 minutes. Stir, cover again, and let stew for another 5 minutes.
• 7
  Remove the lid and let the onions brown slowly, stirring frequently, until they turn a dark brown, caramelized color. This process will take approximately 20-25 minutes.
• 8
  Add the flour and sauté for 1 minute, stirring continuously. Add the herb bouquet (bouquet garni), pour in the white wine, and mix well.
• 9
  Let the wine reduce completely. Pour in the beef broth, stir, add salt and freshly ground black pepper, then bring to a boil.
• 10
  Reduce the heat to low and simmer the soup for 30 minutes, stirring occasionally to prevent it from sticking to the bottom.
• 11
  Remove the herb bouquet and adjust the taste with salt if necessary.
• 12
  Turn on the oven's grill function.
• 13
  Pour the hot soup into oven-safe bowls.
• 14
  Place 2 slices of toasted baguette in each bowl. Top with slices of Gruyère cheese and generously sprinkle with grated cheese.
• 15
  Place the bowls in the oven and let the cheese gratinate under the grill until golden and bubbly.
• 16
  Serve the soup immediately, while very hot.