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1
In a large saucepan, over medium high heat, melt the butter, then add the sliced onions. Sprinkle on a pinch of salt. Allow the onions to caramelize at a leisurely pace in their butter bath (about 30 minutes), stirring and tossing them about every 5 minutes until soft and golden to deep brown.
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2
Deglaze the pan with the red wine. To deglaze: push the onions to one side of the pan, and pour in the cup of wine. Using a wooden spoon, or rubber spatula, stir the wine and scrape up any baked on bits of onion attached to the pan.
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3
Sprinkle the flour onto the onions and lightly toss the onions until the flour absorbs the pan liquids and browns along with the onions (3-5 minutes). Add a little more butter if necessary during the cooking process.
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4
Add the broth, Cognac, and bay leaves and allow the soup to simmer uncovered for 25 minutes.
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5
Remove the bay leaves. At this stage the soup can be served or refrigerated for up to 3 days until ready to use.
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6
When it's splendid soup time:
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7
Reheat the soup, if necessary.
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8
Check the racks in the stove and adjust them to accommodate a tray of soup bowls, the top of the bowls should be about 6-8 inches from broiler, turn the oven on to broil.
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9
While the soup is heating slice the bread and cheese.
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10
Ladle soup into oven proof bowls.
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11
Top each bowl of soup with slices of bread.
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12
Top the bread with slices of cheese.
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13
Put the soup bowls on a baking tray and slide it into the oven. In 5-10 minutes the cheese should be bubbly, golden and beginning to brown in some spots. Be sure to check the soups often to prevent burning...I usually set a timer as a reminder.
