French Onion Soup

A bistro basic. To allow its flavor to develop, make the soup, except for croutons and cheese, a day ahead.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 1  tablespoon garlic-flavored olive oil
• 12  slices  from thin loaf  French bread (1/2-inch thick slices)
• 2  tablespoons unsalted butter
• 4  large Spanish onions, quartered, cut into 1/4-inch slices (2 1/2 pounds)
• 1  teaspoon salt
• 1⁄4 cup all-purpose flour
• 9  cups  reduced-sodium beef broth
• 3⁄4 cup dry red wine
• 3  tablespoons brandy
• 1  bay leaf
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon ground black pepper
• 1⁄2 cup  shredded gruyere cheese

• Garnish

•  snipped fresh chives (optional)

Directions

1. Preheat oven to 375 degrees Fahrenheit. With oil, brush both sides of bread slices (croutons); place on baking sheet. Bake 12 minutes, turning once, until croutons are lightly toasted; set aside.
2. In Dutch oven, melt butter over medium heat. Add onions and salt. Cover; cook, stirring twice, until softened, 15 minutes. Uncover; cook until lightly caramelized, 35 minutes. Stir in flour, cook 2 minutes. Stir in remaining ingredients except cheese. Simmer, partially covered, 30 minutes. Remove and discard bay leaf.
3. Preheat broiler. ladle soup into 4 broiler-safe bowls; top with croutons and cheese. Place bowls on baking sheet; broil 4 inches from heat until cheese is bubbly, 2 minutes. Garnish.