French onion soup

December 06, 2006

Serves 6

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.

5 tablespoons butter 3 yellow onions, thinly sliced 2 red onions, thinly sliced 1 white onion, thinly sliced 6 shallots, thinly sliced 2 tablespoons flour 1 cup white wine 5 cups beef stock 3 cups water 2 bay leaves 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