Receta Sopa Cebolla En Ingles

Onion Soup with Loads of Thyme and Giant Gruyère Crostini
Epicurious  | February 2009
by Jessica Strand
Cooking for Two: Perfect Meals for Pairs
user rating
98% would make it again

userrating:
Onion Soup with Loads of Thyme and Giant Gruyère Crostini 4 forks
at a glance
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Whenever the weather begins to get cold, I begin to fantasize about that perfect bowl of Frenchonion soup. The top is golden and crisp, the cheese has blistered and fallen and is completely melted, and gooey bits are stuck to the outer sides of the bowl. When I cut through the cheese, thebread is slightly crisp, but mushy at the same time. I fill my spoon with the rich, full broth crammed with soft, sweet, smoky onions. Here's my fantasy in a bowl. hide ›

subscribe to Bon AppétitIngredients
* 1 pound yellow onions, halved and thinly cut lengthwise
* 3 to 5 sprigs of fresh thyme
* 1 bay leaf
* 1/4 teaspoon sea salt
* Fresh cracked pepper
* 1 teaspoonall-purpose flour
* 1/2 cup dry white wine
* 2 cups beef stock
* 1 cup water
* 1 1/2-inch-thick slice of ciabatta bread cut in half
* 2 tablespoons unsalted butter
* 1 1/2 cupsgrated Swiss Gruyère cheese
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Preparation
In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt andpepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase theheat, and let the wine bubble away for 2 to 3 minutes. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper totaste.
Preheat the oven to broil. Arrange a rack in the middle of the oven.
Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.
Remove the bay...