Onion Soup–La Vielle Maison Serves 4

Preheat oven to 325. Melt the butter over moderately high heat in a heavy, ovenproof 8-quart pot until foam subsides. Cook the onion and garlic in the butter, adding s&p and stirring, until the onion is softened. Stir in the flour and cook, stirring, 1 min. Add wine, broth, and thyme and cook the soup at a low boil, uncovered, stirring occasionally, for 15 min. Cover the pot and bake in the middle of the oven for 2 hours. Ladle the soup into 4 individual earthenware crocks or oven-proof bowls (about 1.5 c capacity) and whisk an egg into each. Sprinkle the tops w cheese and bake in the middle of the oven until the cheese is melted, about 10 min. Remove the crocks from the oven and spoon 1T cream over each.

Butter 0.25 c unsalted
Cheese 0.25 lb gruyere, grated
Egg 4 large
Flour 1 tsp
Garlic 4 large cloves, chopped
Heavy Cream 0.25 c
Onion 6 large (3.5 lb) chopped
Stock 4 c chicken
Thyme 1 tsp dry, crumbled
Wine, White 2 c