FRENCH ONION SOUP

Ingredients

Small bunch of fresh thyme

2 fresh bay leaves

6 tablespoons extra-virgin olive oil

4 tablespoons (½ stick) unsalted butter

10 large yellow or white onions, halved and thinly sliced (about

10 cups)

3 medium garlic cloves, minced

Kosher salt

2 tablespoons all-purpose flour

1 cup dry red wine

6 cups beef stock

Freshly ground black pepper

1 baguette, cut on an angle into about 12 (1-inch-thick) slices

12 slices Gruyère cheese

Wheat Berry, Roasted Squash, and Shaved Brussels Sprouts

Salad (page 238)

Directions

1. Bundle up the thyme and bay leaves in butcher's twine and set aside.

2. Set a large Dutch oven over medium heat. Add 2 tablespoons of the olive oil and the butter and heat to shimmering, then add the onions, garlic, and a large pinch of salt. Cook, stirring occasionally, until the onions soften and begin to brown, about 5 minutes. Reduce the heat to low and continue cooking, stirring frequently to prevent scorching, until the onions are deeply caramelized, at least 30 minutes.

3. Add the flour and cook, stirring, for 1 minute. Add the wine and deglaze the pan, scraping with a wooden spoon to loosen the browned bits on the bottom of the pan. Add the beef stock and herb bundle. Season with a pinch of salt and twist of pepper. Bring the soup to a boil. Reduce the heat to medium- low to maintain a gentle simmer, partially cover, and cook for 30 minutes.

4. Meanwhile, preheat the oven to 375°F.

5. Arrange the baguette slices on a sheet pan, brush with the remaining 4 tablespoons olive oil, and season with salt and pepper. Bake, flipping halfway, until golden brown and crisp, about 10 minutes.

6. Preheat the broiler to high.

7. Arrange the baguette slices on a sheet pan in pairs that touch. Top each pair with 2 slices of the Gruyère. Place under the broiler and cook until the cheese is melted and golden brown, about 2 minutes.

8. Remove and discard the herb bundle. Ladle the soup into six bowls, top each bowl with a cheese toast, and serve with the wheat berry salad.