French Onion Soup

Ingredients:

• 100 g / 3.5oz unsalted butter
• 1.25 kg / 2.5 lb brown / yellow onions (, peeled, halved, thinly sliced top to bottom (Note 1))
• 3/4 cup (185ml) dry white wine (, optional (Note 2))
• 2 tbsp flour (, plain / all purpose)
• 1.5 litres / 6 cups / 1.5 quarts good quality beef broth./stock OR chicken (, low sodium/salt reduced (Note 3))
• 2 dried bay leaves ((or 3 fresh) (optional))
• 3 sprigs fresh thyme ((optional))
• Salt and pepper
• 6 - 8 slices French baguette (or other softish bread (Note 4))
• 100 g / 3.5 oz gruyere (or mozzarella cheese, or other melting cheese of choice)
• Fresh parsley or thyme leaves (, for garnish (optional))
{

Instructions:

1. Melt butter in a heavy based casserole pot over medium heat. When it starts to foam, add onions and stir to coat in butter.
2. 30 min on medium low: Turn heat down to medium low. Cook for 30 minutes stirring every few minutes, until the onions have softened and are semi transparent. 
3. Salt, 20 min on medium high: Turn heat up to medium or medium high. Add salt, and cook for a further 20 - 30 minutes, stirring more regularly, until onions are deep golden and sweet.
4. Deglaze: Add wine, then simmer rapidly for 2 minutes until mostly evaporated, stirring to scrape the bottom of the pot.
5. Flour: Sprinkle flour over the onion and cook for 1 minute.
6. Add broth & herbs: Add broth, thyme and bay leaves. 
7. Simmer: Cover, lower heat so it's simmering gently then simmer for 30 minutes. 
8. Serve: Season to taste with salt and pepper. Ladle into bowls. Top with 1 or 2 slices of cheesy toast.
9. Preheat grill / broiler to high.Toast each side of bread until light golden.
10. Top bread with cheese, then grill until melted and some brown spots appear.