French Onion Soup

2  tablespoons		unsalted butter
1-3/4  lb.		yellow onions, thinly sliced with the grain to hold theirshape
1  pinch		Kosher salt
1  tablespoon		chopped fresh thyme
1		bay leaf
1  teaspoon		all-purpose flour
1/4  cup		dry red wine
29  fl. oz.		beef stock
14-1/2  fl. oz.		chicken stock
1  teaspoon		lemon juice
1  dash		Freshly ground black pepper

Tip: For nutritional information on all the ingredients in French Onion Soup just click on each ingredient name. Then adjust the serving size for any French Onion Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Melt the butter in a heavy-bottomed Dutch oven or large saucepan over medium-low heat. Add the onions; sprinkle with salt, cover and cook 10 minutes to get them going. Uncover, add the thyme and bay leaf, and continue cooking until the onions are deeply caramelized, 1 to 11/2 hours.

Turn the heat up to medium and sprinkle the onions with the flour. Stir and allow the flour to cook, 1 to 2 minutes. Deglaze the pan with the wine and allow to reduce. Add the beef stock, chicken stock and lemon juice, and simmer, about 10 minutes. Taste the soup, and add salt and pepper as needed.

Meanwhile, preheat the broiler to high. Ladle the soup into 4 ovenproof crocks.

Mix the Swiss and Parmesan in a small bowl. Top each crock with a baguette slice and evenly distribute the cheese on top of each. Place the crocks under the broiler just until the cheese is bubbly and browning, about 1 minute. Serve hot.