Mexican French Onion Soup

Ingredients

• •6 slices baguette
• •½ teaspoon pepper
• •2 tablespoons butter
• •¾ cup wine
• •½ teaspoon flour
• •3 sprigs thyme
• •32 fl. oz. beef broth
• •½ lb oaxaca cheese
• •2 pounds onions
• •¼ teaspoon salt
• •2 turkish bay leaves
• •1½ cups water

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Method

From foodista.com — read the original

1. 1Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane
2. 2Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over medium-low heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes.
3. 3Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
4. 4While soup simmers, put oven rack in middle position and preheat oven to 350F. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
5. 5Remove crotes from oven and preheat broiler. Put crocks in a shallow baking pan. Discard bay leaves and thyme from soup and divide soup among crocks, then float a crote in each.
6. 6Slice enough Gruyre (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
7. 7Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.