Colleen Saltarelli
Poached Cooking


YIELD: 6 servings

TOTAL TIME: 1 1/2 hr


  • 2 lb onions
  • 1 tsp thyme
  • 2 bay leaves
  • 3/4 teaspoon salt
  • 1/4 cup clarified butter
  • 2 tps flour
  • 3/4 cup dry white wine
  • 4 cups beef broth
  • 1 1/2 cups water
  • 1/2 tps black pepper
  • 12 slices of baguette
  • 8 slices of Swiss cheese
  • Parmigiano

Cook onions, thyme, bay leaves, and salt in butter in a heavy pot over medium heat, uncovered, stirring frequently. Cook until the onions are soft and develop a deep golden brown color, about 45 minutes. Add flour and cook, stirring, 1 minute. Add in the wine and cook, stirring for 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

Toast slices of baguette in 350 degree oven, on a large baking sheet, turning over once for about 15 minutes.

Divide soup among crocks or heat proof mugs, then float a crouton in each. Top each with slices of cheese and sprinkle with Parmigiano. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.