modern french onion soup

serves 4

There are very few things in life as satisfying as a crock of french onion soup. The modern version has just the right texture and rich, herbal broth.

4 tbsp unsalted butter
2 large yellow onions, peeled, halved, and cut into thin half moons
5 sprigs fresh thyme, or 1 tsp dried thyme
3 cups beef broth
1 cup dry white wine
1 tsp sugar
2 tbsp flour
splash of brandy (optional)
salt and pepper to taste
4 dashes hot sauce
2 dashes worcestershire sauce
1 bay leaf
4 slices baguette
4 slices swiss cheese

Melt butter over medium heat in a large pot. When foam subsides, add the onions and sautee, stirring occasionally, until onions are a uniform golden color (lower heat if onions begin to brown). Sprinkle with salt, pepper, sugar, flour, and thyme (whole sprigs are fine) and stir. Allow to cook for 5 minutes, then add cognac, if using. Stir for another 5 minutes, then add broth, hot sauce, worcestershire, wine, and bay leaf and bring up to a boil. Turn heat down to med heat and simmer for 30 minutes, stirring occasionally.

Set oven to the lowest setting of broil. Place baguette slices on a cookie sheet and spread with butter. Broil until just toasted, about 5 minutes. Ladle soup into bowls, top with toast and cheese slices, then place back under broiler until cheese is melting and golden.