For Christmas eve we always try to take things a little easy in my family. Simple dinner, simple fun. Hopefully no tantrums (from the adults, not the kids) and just sitting around enjoying each others presence. Dinner is also a more simple affair, in preparation for the feast that will ensue the next day.

French onion soup is one of those deceptive dishes. It sounds so simple and light – just onions and broth, right? Ohhhh nooo it has to be smothered in bread and cheese and toasted to bubbly, ooey-gooey awesome richness. Served with a nice salad and crusty bread, this is the perfect meal to get you ready for a Christmas day feast.

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French Onion Soup

Based on the recipe from the late, great Gourmet.

Makes 4 dinner-sized servings.

Ingredients 

• 2lb medium onions, halved lengthwise, then thinly sliced lengthwise
• 3 sprigs fresh thyme
• 2  bay leaves
• ¾ tsp. salt
• ½ stick (¼ cup) unsalted butter
• 2 tsp. all-purpose flour
• ¾ cup dry white wine, such as sauvignon blanc
• 32 oz. (4 cups) reduced-sodium beef stock
• 1½ cups water
• ½ tsp. freshly ground black pepper
• Six ½-inch-thick diagonal slices of baguette
• 1 cup shredded gruyere cheese
• 2 Tbsp. finely grated Parmesan

Directions

1.) Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

2.) While soup simmers, put oven rack in middle position and preheat oven to 350°F. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

3.) Remove bread from oven and preheat broiler. Put crocks in a shallow baking pan. Discard bay leaves and thyme from soup and divide soup among crocks, then float a piece of bread in each

4.) Combine gruyere and parmesan in a small bowl and sprinkle evenly over prepared crocks. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.