FRENCH ONION SOUP GRATIN
[Serves 6-8]

4 T. unsalted butter
6 large yellow onions, sliced in 1/8” rings
2 T. flour
1 cup dry, white wine
8 cups low-sodium chicken broth
Herb bundle (flat leaf parsley, thyme, & bay leaf tied in a bundle)
1 French baguette
2 cups Swiss cheese, grated
Salt & pepper to taste 

In large soup pot (4-6 qt.), melt butter; add the onions and season with salt and pepper.  Cook onions over medium heat until they are soft and reduced by volume, about 30-45 minutes.  Add flour to the onions and stir to create a roux, cook for 4 minutes, stirring constantly so not to burn.  Add the wine and increase the heat to medium-high.

Using a wooden spoon or silicon spatula (heat resistant) scrape sides of pot to loosen any caramelized onion.  Stir until liquid is reduced by half, about 5 minutes.  Add broth and herb bundle; bring to active simmer.  Taste for seasoning; salt and pepper as desired.  Continue to simmer 30 minutes. 

Remove herb bundle (see note); prepare to serve. 

Note:  French Onion Soup can be made ahead up to this point.  Once the soup is cool, pour in airtight container and place labeled container in your refrigerator.  Best if served within three days. 

Serving Suggestion:  (If soup is refrigerated, heat thoroughly.) To create the gratin presentation, toast as many pieces of thinly sliced baguette as needed to create flush lids on each bowl of soup you plan to serve; set aside. 

Preheat oven to 375 degrees.  Place oven-proof soup bowls on baking sheet, ladle warm soup into bowls, float baguette toast on soup and top with a handful of grated Swiss cheese. Place baking sheet in oven and bake until cheese is bubbling and browning in spots.  Serve while cheese is still melted. 

Happy Eating!