BEST FRENCH ONION SOUP - AMERICA'S TEST KITCHEN

Steps:

• 3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper. 4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. 5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving. Triple Deglaze Most recipes for French onion soup call for deglazing--loosening the flavorful dark brown crust, or fond, that forms on the bottom of the pot-only once, if at all. The secret to our recipe is to deglaze the pot at least three times. Halve onion pole to pole, cut off root end of onion, then peel. Place flat side of onion on work surface, then slice from pole to pole into 1/4-inch-thick slices.