Franco-Mexican Onion Soup

We wanted French Onion Soup but we didn't have gruyere cheese. The only cheese we had was Oaxaca, left over from our Latin American Barbeque.

This is the best Onion Soup recipe I have ever tried.  The broth is intensely flavored with caramelized onions, thyme and bay leaves and the Oaxaca cheese is a perfect cheese to melt over the top.  

Franco-Mexican Onion Soup adapted from Gourmet Magazine

• 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
• 3 sprigs fresh thyme
• 2 Turkish bay leaves or 1 California
• 3/4 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter
• 2 teaspoons all-purpose flour
• 3/4 cup dry white wine
• 4 cups reduced-sodium beef broth (32 fl oz)
• 1 1/2 cups water
• 1/2 teaspoon black pepper
• 6 (1/2-inch-thick) diagonal slices of baguette
• 1 (1/2-lb) piece Oaxaca Cheese

• Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane
•   

• Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over medium-low heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

  While soup simmers, put oven rack in middle position and preheat oven to 350°F.

  Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

  Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

  Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

  Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. 

 

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