Name: Onion Soup with Loads of Thyme and Giant Gruyère Crostini
Ingredients: 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 teaspoon all-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 cups grated Swiss Gruyère cheese

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Onion Soup with Loads of Thyme and Giant Gruyère CrostiniCaren Alpert

Whenever the weather begins to get cold, I begin to fantasize about that perfect bowl of French onion 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, the bread 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.

Recipe notes

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