Boulevard Inn's Baked French Onion Soup

2 quarts beef stock
1 bay leaf
1/2 teaspoon thyme
4 to 5 bouillon cubes
2 large onions, peeled, sliced, and separated into rings
Roux (see recipe below)
6 slices toasted rye bread
1 1/2 cups grated Swiss cheese
1/2 cup grated Parmesan cheese

Put the beef stock, bay leaf, thyme, bouillon cubes and onions slices in a large pot. Bring to a boil and cook until the onions are soft, about 30 minutes. Remove the bay leaf.

Preheat oven to 400 degrees.

Whisk roux into the soup to thicken to desired consistency. Divide the soup into 6 crocks. Place a slice of rye toast on top of each bowl of soup, cutting the toast to fit the bowl if necessary. Sprinkle 1/4 cup grated Swiss cheese on top of the toast in each bowl. Sprinkle grated Parmesan over the Swiss cheese. Bake in preheated oven 5 to 10 minutes, or until cheese melts and browns slightly.

1/4 pound butter
1/2 cup flour

Melt the butter in a saucepan over medium-high heat. When bubbling, add the flour, stirring with a wooden spoon. Cook 2 to 3 minutes, stirring constantly, until the mixture is like paste. Remove from heat.

Recipe Author's Note: This is not an ordinary thin-stock French onion soup, but a thick, hearty-style potage. It is very important to thicken by adding the roux gradually. I spent many years searching for an acceptable Baked French Onion recipe. I ate onion soup all over the world before finding this one in New Orleans.


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