Oven Baked French Onion Soup

Be prepared, this soup cooks over 4 hrs, but the richness is worth the time and no worry about scorching the onions as in the quicker versions.

serves 6

3 tablespoons olive oil

6 large yellow onions (about 4 lbs), 1/4 inch thick slices

4 cup gf beef stock

2 cup gf chicken stock

2 cups water

2 teaspoon dried thyme

1 bay leaf

2 teaspoon salt

1 teaspoon ground black pepper

6 slices of gf bread

2 cups gruyere cheese shredded

Adjust oven rack to lower middle position and heat oven to 400°F. Generously oil the inside of a large Dutch oven (5 qts or larger). To the pot add oil, onion, thyme, bay leaf and salt. Cook, covered for 1 hour.

Remove pot from oven and stir onions, scraping bottom and sides of pot. Lower oven temperature to 350°F and return pot to oven with lid slightly ajar. Continue to cook until onions are very soft and golden brown, 1 hour longer, stir.

Remove pot from oven and stir onions, scraping bottom and sides of pot. Lower  oven temperature to 300°F and return pot to oven uncovered, continue to cook 1 hour longer, stir onions should be deep golden brown with little moisture.

Remove pot from oven scrape bottom and sides of pot,

Stir in stocks, 2 cups water and pepper. Return to oven and let cook 1hr more uncovered.

Spoon soup into 6 oven proof  bowls. Top each bowl with toasted bread and sprinkle evenly with cheese. Broil until cheese is melted and bubbly around edges, about 3-4 minutes. Let cool 5 minutes before serving