Onion Soup with Melted Gruyère

This afternoon I received a three-word text from my husband: "French. Onion. Soup." Yes, that's how it works in my house - they order, I cook. It's my own fault that they believe they live in a restaurant.

So, with that suggestion, I headed to the store after work and picked up some onions, beef boullion, and gruyere cheese. Easy, though I would not call this a traditional French onion soup. My version, as always, relies on what I have or don't have. I did not have white wine or thyme, both of which are included in the usual recipe. Instead, I used a combination of spices and added a splash or two or three of a cabernet sauvignon. I also couldn't find my oven-proof ramekins, so I melted the cheese on the bread in the oven and just plunked them into the steaming bowls of soup.

onions

dill

oregano

celery seed
smoked sea salt
butter
beef boullion
red wine
bread, sliced (I used mini loaves of a whole wheat hazelnut bread I had made yesterday)
gruyère

Peel and slice 3lbs of organic yellow onions. Cook onions, dill, oregano, celery seed, and smoked sea salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Stir in wine and cook, stirring, 2 minutes. Stir in broth and simmer, uncovered, stirring occasionally, for another 30 minutes.

While soup simmers, make the croûtes. Put oven rack in middle position and preheat oven to 350°F. Arrange bread on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. Once the croûtes have become crisp, lay sliced gruyère on the breads and return them to the oven until melted and bubbling.

Divide soup among bowl, then float a cheesy croûte in each.

*Update: November 2012. Linked up with Kate Martinelli's Onion Linky party.*