The Best French Onion Soup

With the recent dip in temperatures from mid-90's to 40 degree nights, this has been on my mind big time! It is so simple, and amazingly delicious! Cooking the onions slowly over a low heat is a huge struggle for both my husband and I, since we tend to be more, high-heat, quick sear-type people, but this payoff is well worth the wait.

French Onion Soup
(makes 2 servings)

1 pound sweet yellow onions, thinly cut into 1/2 moons
3-5 springs fresh thyme
1 bay leaf
1/4 teaspoon salt
fresh black pepper
1 teaspoon AP flour
1/2 white wine
2 cups low sodium beef stock
1 cup water
2 1 1/2 inch thick slices of ciabatta bread
(your favorite crusty bread would work perfect)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup grated Gruyere cheese

Add the olive oil and butter to a large pot and place over low heat. Add onions, thyme, bay leaf, salt and pepper. Cook (stirring occasionally) until the onions are deep brown and amazingly soft. Stir in the flour and cook for 1 minute. Add the wine, and increase heat, letting the wine bubble for 2-3 minutes. Add the stock and water, and let the soup simmer for 20-30 minutes. Season with salt and pepper to taste.

Meanwhile, heat the broiler and place a rack in the middle of the oven. Place the bread slices in the middle of the rack and broil, flipping once, until browned on both sides. Remove bay leaf from the soup and ladle into two (broiler safe!) bowls. Top each bowl with a toast and cover generously with cheese. Broil the soup 2-3 minutes or until cheese is golden brown and bubbly. Serve immediately!