French onion soup

Melt the butter in a large casserole over medium to medium-high heat without colouring it.

Add the onions at once and cook on medium-high, stirring from time to time, about 10 minutes until melted down.

Raise the heat almost to high to evaporate the juices and brown the onions, scraping the colour from the sides and bottom into them.

When golden, deglaze with about half a cup of cold water, stirring to lift the colour; repeat a couple of times as needed until golden brown.

When the pan is dry, sprinkle the flour over the onions (singe) and stir until no flour shows; cook about a minute.

Add the tomato paste and cook on medium heat 1 to 2 minutes.

Add a cup of water and scrape the brown from the pot; add the wine and stock, then the basil, thyme and bay leaves.

Bring to a boil, skim any scum, and simmer 15 to 20 minutes.

Slice the baguette about half an inch thick and toast on a baking sheet at about 350 F for 8 to 10 minutes, or under the broiler, turning once when golden; cool on a rack.

Season with salt and pepper, lightly on the salt because of the cheese.

Remove the bay leaves; divide liquid and onions equally into oven-proof bowls and wipe the rims.

Top each bowl with two croutons side by side and cover the bread completely with an even layer of grated Gruyere.

Set the bowls on a tray under the broiler on high 1 to 2 minutes until the cheese is melted and golden brown.