French onion soup with lemon and two types of cheese

Ingredients:

• 4 onions (about 800 g), thinly sliced ​​across the scales to preserve their shape
• 1/4 cup dry red wine
• 2 cups beef broth
• 2 cups chicken broth
• 1 teaspoon lemon juice
• 2 tbsp (30 g) butter
• Coarse salt
• 1 tbsp chopped fresh thyme
• 1 bay leaf
• 1 teaspoon premium wheat flour
• Freshly ground black pepper
• 1/2 cup grated Swiss cheese
• 1 tbsp. l. grated parmesan cheese
• 4 diagonally slices of baguette, 2.5 cm thick.

Preparation:

1. In a heavy-bottomed Dutch oven or large saucepan, melt the butter over medium-low heat. Add the onion, sprinkle with salt, cover, and simmer for 10 minutes. Uncover, add the thyme and bay leaf, and continue cooking until the onion is deeply caramelized, about 1 to 1.5 hours.
2. Reduce the heat to medium and sprinkle the flour over the onions. Stir and cook the flour for 1-2 minutes. Deglaze the pan with wine and reduce the mixture. Add the beef broth, chicken broth, and lemon juice. Simmer for about 10 minutes. Taste the soup and add salt and pepper if needed.
3. Meanwhile, preheat the oven to high heat. Ladle the soup into 4 ovenproof ramekins.
   
   In a small bowl, combine the Swiss and Parmesan cheeses. Top each ramekin with a slice of baguette and sprinkle the cheese evenly over the surface. Grill the ramekins for 1 minute, until the cheese is bubbly and golden brown. Serve hot.