French Onion Soup
['2 lb medium onions, halved lengthwise, then thinly sliced lengthwise', '3 sprigs fresh thyme', '2 Turkish bay leaves or 1 California', '3/4 teaspoon salt', '1/2 stick (1/4 cup) unsalted butter', '2 teaspoons all-purpose flour', '3/4 cup dry white wine', '4 cups reduced-sodium beef broth (32 fl oz)', '1 1/2 cups water', '1/2 teaspoon black pepper', '6 (1/2-inch-thick) diagonal slices of baguette', '1 (1/2-lb) piece Gruyère, Comte, or Emmental', '2 tablespoons finely grated Parmigiano-Reggiano', '6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane']
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.
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.
Remove croûtes 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 croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
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