French Onion Soup

• 3 lb yellow onions
• 4 tbsp butter
• 4 cloves garlic
• ½ cup dry sherry
• 6 cups beef stock
• 4 sprigs fresh thyme
• 2 whole bay leaves
• 1 whole baguette
• 2 cups Gruyère cheese
• 2 tbsp olive oil

How to Make It

1. 1

   Slice 3 lbs onions thinly. Cook in butter and olive oil in a heavy pot over medium-low heat, stirring every 10 minutes, for 60-75 minutes until deeply golden brown and sweet. This cannot be rushed.

2. 2

   Add garlic, cook 2 minutes. Add flour and cook 1 minute.

3. 3

   Deglaze with dry sherry or vermouth, scraping up any browned bits.

4. 4

   Add beef stock, thyme, and bay leaves. Simmer 20 minutes. Season generously.

5. 5

   Toast thick slices of baguette until very dry and golden.

6. 6

   Ladle soup into oven-safe bowls. Place toasted bread on top, pile with grated Gruyère.

7. 7

   Broil until cheese is bubbling and spotted dark brown in places.

8. 8

   Serve immediately — the molten cheese top is the whole point.