French Onion Soup

1/4 cup butter
4 pounds onions (sliced)
1/4 cup flour
1 cup red wine (or beef or vegetable broth + 1 tablespoon balsamic vinegar)
3 cups beef broth (or vegetable broth)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
2 bay leaves
salt & pepper to taste
4 1/2 inch thick slices of day old bread (toasted)
1 cup gruyere (grated)
1/4 cup parmigiano reggiano (grated)

Melt the butter in a large sauce pan over medium-low heat.
Add the onions and cook slowly at low with the lid on until golden brown and caramelized, about 2-3 hours, stirring every 15 minutes.
Sprinkle the flour over the onions, stir to combine and let cook until it starts to caramelize.
Add the wine and deglaze the pan.
Add the broth, garlic, thyme, and bay leaves, salt and pepper and bring to a boil at medium heat.
Reduce heat to medium-low and simmer, uncovered for 30 minutes.
Preheat oven broiler.
Ladle the soup into ovenproof bowls and place the bowls on a baking sheet.
Place a toasted slice of bread over each bowl and top with the cheese.
Place bowls under broiler until cheese melts, only 2-3 minutes.

Tags: appetizer, onion, soup