French Onion Soup

Steps

• 1
  Preheat the oven to 190 °C.
• 2
  Cut the baguette into slices about 6 mm thick and place them on a baking sheet. Bake in the oven for 5-7 minutes until golden brown. Remove and set aside to cool.
• 3
  Prepare the bouquet garni: cut about a 10 cm piece from the green part of the leek. Wrap the bay leaf, thyme, and parsley stems in it, then tie tightly with kitchen twine.
• 4
  Halve the red onions, then slice them into thin strips. It's important that they are uniform in size.
• 5
  In a large pot, melt the butter over medium heat. Add the onions and sauté for 10 minutes, stirring occasionally.
• 6
  Reduce the heat to low, cover the pot, and let it steam for 5 minutes. Stir, then steam for another 5 minutes, covered.
• 7
  Remove the lid and, stirring frequently, let the onions slowly caramelize to a deep brown. This will take about 20-25 minutes. Do not rush it, this is what gives the soup its deep flavor!
• 8
  Sprinkle in the flour and toast for 1 minute, stirring constantly. Add the bouquet garni, pour in the wine, and mix.
• 9
  Let the wine completely evaporate. Add the broth, season with salt and pepper, and bring to a boil.
• 10
  Reduce the heat to minimum and simmer the soup for 30 minutes. Stir from the bottom occasionally.
• 11
  Remove the bouquet garni, and if necessary, season with salt.
• 12
  Turn on the oven's grill function.
• 13
  Ladle the hot soup into oven-safe bowls.
• 14
  Place 2 slices of toasted baguette on top of each bowl. Put a slice of cheese on them, then generously sprinkle with grated cheese.
• 15
  Place the bowls in the oven and grill briefly until the cheese melts and turns golden brown.
• 16
  Place the bowls on small plates and serve hot.