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For uniformity sake, slice the onions on a mandolin, or in food processor that slices. Place them in a (preferably cast iron) dutch oven along
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with the salt, thyme and bay leaves. Maintain medium high heat until they become somewhat soft and onions begins to liquify. Turn it down to
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medium to medium-low at this point, being careful not to scorch the onions. Allow them to simmer in the juice until it begins to evaporate. Now add the
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port. Stir often to cook equally and let the onions begin to golden in color. This should take about 20-25 minutes. When the port has been
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reduced add the flour and pepper. Stir for 1 minute to incorporate the flour. Add the broth and bring to a full simmer, turning it down to
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a medium- low simmer for 30 minutes.
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7
In a 300 degree oven, place the bread cubes on a cookie sheet or pan and allow them to dry and lightly toast for 15 minutes.
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Turn on the broiler. Taste soup and adjust for salt or pepper, if needed. You should have at least 5 cups of soup.
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Prepare 4-6 crocks with 6 oz of soup. Top with bread cubes, and slices of cheese. Cook with a watchful eye under the broiler until the cheese begins to bubble and turns a golden brown.
