Onion Soup Gratinee

adapted from Julia and Jacques Cooking at Home, by Julia Child and Jacques Pepin

serves 6

6 lg. onions (about 5 lbs.), peeled and thinly sliced
2 Tbls. olive oil
1 Tbls. unsalted butter
1 tsp. fresh thyme springs, minced
1 ½ quarts hot homemade chicken stock or low-sodium canned broth
¼ - ½ c. red or white wine (optional)
salt and freshly-ground black pepper, to taste

12 slices of baguette (¼-inch diagonal cuts), lightly toasted
4 oz. Gruyere or Emmentaler cheese, coarsely grated

In a heavy-bottomed 3- or 4-quart saucepan melt the oil and butter over medium-low heat. Add onions, thyme and a little salt and mix together. Stirring frequently, continue to cook until the onions are golden brown, about 40 minutes. Do not let the onions burn; this slow cook allows the onions to caramelize and to reach their most delicious potential.

Stir in the hot stock, scraping any crystallized juices and bits from the bottom of the pan. Bring the soup to a boil. Add wine. Reduce to a simmer and cook for another 15-20 minutes. Taste and adjust the seasoning by adding a bit more salt, only if needed, and pepper, to taste.

Arrange oven-proof soup crocks on a large baking sheet. Arrange toasted slices (2 per serving) in the bottom of crock. Sprinkle 2 Tbls. cheese on top of each serving. Ladle soup into each crock to almost full and top each crock with a heaping mound of grated cheese. Place crocks under a preheated broiler about 4-inches from heat for about 3 minutes, or until cheese is melted and bubbling. Carefully move the crocks onto individual plates to serve.