| 1 | Recipe by: the new new york times cookbook Preheat oven to 400f. |
| 2 | Peel the onions and cut them in half. |
| 3 | Slice each half wafer thin there should be about 12 cups. |
| 4 | In a large, heavy, ovenproof casserole or deep skillet, heat the butter and add the onions and garlic. |
| 5 | Cook, stirring, until the onions are wilted and start to brown, about 10 minutes. |
| 6 | Sprinkle with salt and pepper. |
| 7 | Put the casserole in the oven and bake for 15 minutes. |
| 8 | Remove the casserole from the oven and sprinkle the onion mixture with flour, stirring to coat the onion pieces evenly. |
| 9 | Add the water and wine and cook over high heat, scraping around the bottom and sides to dissolve the browned particles. |
| 10 | Add the bay leaf and thyme and simmer for 30 minutes, stirring frequently. |
| 11 | Meanwhile, put the bread slices on a baking sheet and bake until brown and crisp. |
| 12 | Increase the oven temperature to 450f degrees |
| 13 | Fill 6 individual ovenproof soup tureens, or one large tureen, with the soup. |
| 14 | If individual tureens are used, place 2 slices of toast atop the soup. |
| 15 | If a large tureen is used, cover with the toast, overlapping. |
| 16 | Sprinkle the toast with the gruyere, then the parmesan. |
| 17 | Place the tureens on a baking dish to catch any drippings. |
| 18 | Bake for about 10 minutes, or until the soup is piping hot, bubbling and brown on top. |
