*  Exported from  MasterCook  *
                         Onion Soup Burgundy-style
 Recipe By     : The New New York Times Cookbook
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Pounds        Onions
    4      Tablespoons   Butter
    1      Clove         Garlic -- finely minced
                         Freshly ground black pepper
    2      Tablespoons   Flour
   10      Cups          Water
    1      Cup           Dry white wine
    1                    Bay leaf
    1      Sprig         Fresh thyme or
      1/2  Teaspoon      Dried thyme
   12                    Very thin (1/4-inch) slices French bread
    2      Cups          Grated Gruyere or Swiss cheese
    6      Tablespoons   Grated Parmesan cheese
 1.  Preheat oven to 400F.
 2.  Peel the onions and cut them in half.  Slice each half wafer thin
 there should be about 12 cups.  In a large, heavy, ovenproof casserole
 or deep skillet, heat the butter and add the onions and garlic.  Cook,
 stirring, until the onions are wilted and start to brown, about 10
 minutes.  Sprinkle with salt and pepper.  Put the casserole in the
 oven and bake for 15 minutes.
 3.  Remove the casserole from the oven and sprinkle the onion mixture
 with flour,  stirring to coat the onion pieces evenly.  Add the water
 and wine and cook over high heat, scraping around the bottom and sides
 to dissolve the browned particles.  Add the bay leaf and thyme and
 simmer for 30 minutes, stirring frequently.
 4.  Meanwhile, put the bread slices on a baking sheet and bake until
 brown and crisp.
 5.  Increase the oven temperature to 450F degrees
 6.  Fill 6 individual ovenproof soup tureens, or one large tureen,
 with the soup.  If individual tureens are used, place 2 slices of
 toast atop the soup.  if a large tureen is used, cover with the toast,
 overlapping.  Sprinkle the toast with the Gruyere, then the Parmesan.
 place the Tureens on a baking dish to catch any drippings.  Bake for
 about 10 minutes, or until the soup is piping hot, bubbling and brown
 on top.
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