French Onion Soup

Ingredients

• yellow onions3 lb, thinly sliced
• unsalted butter4 tbsp
• extra-virgin olive oil2 tbsp
• all-purpose flour2 tbsp
• dry sherry (or white wine)1/2 cup
• low-sodium beef stock6 cups
• fresh thyme5 sprigs
• bay leaf1
• baguette1/2, sliced
• gruyère cheese1.5 cups, grated
• garlic1 clove, halved

Steps

1. 1

   Caramelize the onions.

   Melt the butter and oil in a heavy pot over medium-low heat. Add the onions and a pinch of salt and cook, stirring every few minutes, until deep mahogany — 50 to 60 minutes. Don't rush this.

2. 2

   Sprinkle flour and cook.

   Sprinkle the flour over and cook 2 minutes. Pour in the sherry and scrape up the fond.

3. 3

   Add stock and simmer.

   Add the stock, thyme, and bay. Simmer gently for 20 minutes. Discard thyme stems and bay; season with salt and pepper.

4. 4

   Toast baguette slices.

   Toast the baguette slices in a 400°F (200°C) oven until dry and golden, 8 minutes. Rub with the garlic clove.

5. 5

   Ladle soup and add toppings.

   Ladle soup into oven-safe bowls. Float bread on top and pile on the gruyère.

6. 6

   Broil cheese until bubbling.

   Broil until the cheese is bubbling and burnished, about 3 minutes. Serve immediately — the bowl is hot.