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Onion Soup With Loads Of Thyme And Giant Gruyère Crostini


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1 pound yellow onions, halved and thinly cut lengthwise

3 to 5 sprigs of fresh thyme

1 bay leaf

1/4 teaspoon sea salt

Fresh cracked pepper

1 teaspoon all-purpose flour

1/2 cup dry white wine

2 cups beef stock

1 cup water

1 1/2-inch-thick slice of ciabatta bread cut in half

2 tablespoons unsalted butter

1 1/2 cups grated Swiss Gruyère cheese

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