- Extra-virgin olive oil
- 8 large onions, thinly sliced into 1/2 moons (3 pounds)
- Kosher salt
- 1 tablespoon flour
- 3/4 cup white wine
- 4 bay leaves
- 6 cups chicken less chicken bouillon
- 1/2"thick slices baguette (1 per bow)
- Diaya mozzarella, grated
Coat a large deep pot with olive oil. Add the onions and sprinkle generously with salt. Bring the pan to a medium heat. Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes.Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook low and slow. Caramelized onions take a long time, about an 30 minutes to an hour.
When the onions are very brown and have gotten considerably smaller, whisk in th flour, cook for 2 miutes. Add the bay leaves, white wine and chicken stock. Bring to a boil and reduce heat and simmer for at least 45 minutes or longer. Taste for seasoning, you may will need to season with salt.
Put plenty of mozzarella on the baguette slices.
Toast until golden brown. Fill bowls 3/4 of the way with the onion soup, float a cheese toast on each bowl.