French Onion Soup

Okay, this may seem like an odd recipe for someone with an onion allergy.  Hubby likes french onion soup, I was going to be away all weekend and I wanted to make sure I left something for him.  Don't get me wrong - he is an excellent cook, but why cook if you don't have to do so?

Tips:
1.  If you can, cook this outdoors or your house will smell.  FOR DAYS.
2.  Be prepared to shower as soon as you are done making it as you will smell like onions.
3.  If you have an onion allergy, keep your allergy medication nearby.
4.  Yellow onions are preferred as they are milder.
5.  Make sure you have low or no sodium beef broth.
6.  Try and cook with a wine that you would drink.

1/4 Cup Olive Oil
4 Lbs Yellow Onions
1 1/2 Tsp Kosher Salt
1 1/2 Tsp All Purpose Flour
1/4 Cup Dry White Wine
64 Ounces Low Sodium Beef Broth
2 Bay Leaves
6 Large Sprigs Thyme
8 Thin Slices Country Bread
Grated Gruyere Cheese

Thinly slice the onions - a mandolin is the easiest way.  Heat oil in a large, heavy stockpot on medium.  Add onions and salt, reducing heat to low and cook until onions are tender, stirring occasionally, about 10 minutes.

Increase heat to medium-high and continue cooking.  Stir often and scrape the bottom of the pot until the onions are deep brown and caramelized.  This will take 45 to 60 minutes - DO NOT UNDER CARAMELIZE.  If the bottom starts to get too dark, add 1/4 cup water.

Sprinkle onions with flour and cook, stirring, for two minutes.  Stir in wine.  Add both and herbs.  Simmer until reduced to about 8 cups - approximately 20 minutes.

Discard herbs.  When ready to serve, heat broiler.  Arrange bread on rimmed baking sheet and sprinkle with cheese.  Broil in top third of oven until brown and bubbling.  Serve on top of the soup.