Heavy bottomed 3 or 4 quart saucepan with a
cover to make the soup; small (11 oz.) soup
crocks or a large crock or heavy casserole for
the gratinee version.
the saucepan over medium low heat and add the
oil and butter. When the butter has melted,
add the onions, thyme, and 1/2 teaspoon of salt
and mix together thoroughly. Cover the pan and
cook for about 10 minutes, stirring occasionally.
When the onions are quite tender, uncover and
raise the heat slightly. Cook for another 20
- 25 minutes, stirring frequently, until the
onions are dark brown and have caramelized in
the pan. Lower the heat if the onions are in
danger of burning.
in the hot stock, scraping any crystallized
juices from the bottom of the pan and bring
the soup to a boil. Taste and adjust the seasonings,
adding salt and pepper to taste. Add the wine.
The amount of salt will vary depending on the
broth. Cover and simmer for about 10 minutes.
soup may be served plain or gratineed as follows:
To make croutons toast a dozen or so baguette
slices on a baking sheet in a 400º oven
until crisp and starting to color about 10 minutes.
the soup is ready, arrange the individual crocks
on the baking sheet. Put the croutons (whole
or broken into large pieces) into the bottom
of each crock and sprinkle about 2 tablespoons
of cheese on top. Ladle in a cup or more soup,
to fill the crock to the inner rim (about 1/4
inch from the top). Heap a large mound of grated
cheese all over the surface of the soup using
the rest of the cheese for each crock. Place
the baking sheet in the oven and bake for 30
- 40 minutes until the cheese is dark golden
brown and has formed a crust over the soup.
Move the hot crocks carefully onto individual
plates and serve.