French Onion Soup

Method

1. Slice the onions thinly.
2. In a large pot, melt a generous knob of butter over medium heat.
3. Add the sliced onions and a pinch of salt. Cook on very low heat for about 1 hour, stirring occasionally, until deeply caramelized.
4. Increase the heat slightly and deglaze with white wine and cognac. Let the alcohol evaporate.
5. Add toasted flour (toast the flour in the oven or a pan until nutty) and stir well to combine.
6. Add two sprigs of thyme.
7. Pour in vegetable or meat broth until the onions are covered. Simmer for 5 minutes.
8. Meanwhile, prepare the bread: cut some into thin slices for the top and some into cubes for the middle layers.
9. Rub the bread slices with a cut clove of garlic.
10. Slice the Gruyère or Emmental cheese thinly, and grate some for the top.
11. In oven-safe bowls, layer the soup: start with a layer of onions, then bread cubes, then cheese slices. Repeat for three layers, ending with bread slices on top.
12. Top with grated cheese and the garlic-rubbed bread slices.
13. Place the bowls in a preheated oven at 200°C (400°F) for 10 minutes, then switch to grill for the last 2-3 minutes until the cheese is bubbly and golden.
14. Serve hot.