French onion soup is one of my favorite comfort foods. As a child I remember having it at home or ordering it from my local diner and loving every last drop. This version is all grown-up and a bit fancier: the broth is seasoned with herbs and splashes of alcohol, the cheese imported, and the bread fresh from a local bakery. My favorite part however has stayed the same: it's still the yummy bits of cheese that get crispy on the outside of the crock.

What do you think? As an adult do you ever revisit classic foods from your childhood?

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Ingredients:

2 lb medium onions, thinly sliced lengthwise

3 sprigs fresh thyme

2 bay leaves

1/2 teaspoon sea salt

1/4 cup olive oil

2 teaspoons all-purpose flour

3/4 cup dry white wine

2 tablespoons of Sherry or Marsala

4 cups reduced-sodium beef broth

1 1/2 cups water

1/2 teaspoon black pepper

6 (1/2-inch-thick) diagonal slices of baguette

1 1/2-lb piece Gruyère, Comte, or Emmental

2 tablespoons finely grated Parmigiano-Reggiano

 

Preparation:

1. Cook onions, thyme, bay leaves, and salt in oil in a heavy pot over moderate heat, stirring frequently until onions are soft and deep golden brown (about 45 minutes).

2. Add flour and cook, stirring, 1 minute. Stir in wine and sherry and cook 2 minutes. Add broth, water, and pepper and simmer, uncovered, 30 minutes.

3. Preheat oven to 350°F. Arrange bread on a large baking sheet and toast until very dry, turning over once (about 15 minutes). Remove croûtes from oven and preheat broiler.

4. Put crocks in a shallow baking pan. Discard bay leaves and thyme. Divide soup among crocks, floating a croûte in each. Slice enough cheese to cover tops of crocks, allowing ends to hang over rims. Sprinkle with Parmigiano-Reggiano.

5. Broil about 5 inches from heat until cheese is melted and bubbly (about 3 minutes). Serve hot.