sprigfresh tarragon(or about 1/8 teaspoon dried tarragon)
2sprigsfresh thyme(or about 1/4 teaspoon dried thyme)
4 to 6slicescrusty bread
1cupgrated cheese(gruyère or Emmental are traditional; mozzarella is more popular)
chopped parsleyto garnish
On the stove top, melt the butter in a Dutch oven (or any thick-bottomed pan). Add the sliced onions. Stir. Cover the pan, set the heat to low and cook the onions for two hours or longer, stirring them every 15 minutes or so.
When the onions have browned, pour in the wine. Stir to scrape any browned bits sticking to the bottom of the pan. Cook, uncovered, until most of the wine has evaporated.
Pour in the chicken broth.
Add the thyme and tarragon.
Stir the soup. Taste the broth. Add salt and pepper, as needed. Cover the pot and let the broth heat up slowly to absorb all the flavors in the pot.
Meanwhile, preheat the broiler to 450F.
Toast the bread slices (we used a regular bread toaster). Not lightly toast them but toast them until quite dark and dry.
Ladle the French onion soup into oven-safe bowls. Top the soup with a slice of toast then sprinkle the toast liberally with cheese.
Set the bowls on a baking tray. Pop into the broiler and leave there for a minute or so, or until the cheese melts and browns in spots (the actual broiling time depends on how near or far the bowls are from the heat source).
If broiling is too much work, there is a short cut. Use a kitchen torch to melt the cheese until a series of brown spots appear. Same effect.
Garnish the French onion soup with chopped parsley before serving.
Alex's Gratinéed French Onion Soup printed from https://casaveneracion.com/french-onion-soup/ for personal use only. Not for republication nor distribution.