- Extra-virgin olive oil
- 8 large onions, halved and thinly sliced
- Kosher salt
- 6 ounces very dry sherry
- 4 bay leaves
- 1 bundle thyme
- 2 quarts beef stock
- 12 thin slices baguette
- 1/2 pound Gruyere, grated
- Parsley for garnish
Coat a large pot with olive oil. Add onions and sprinkle with salt. Bring pot to medium heat. Stir onions to coat with oil.
Cover pot and sweat onions for 15 to 20 minutes.
Once onions have lost most of their water, uncover and let onions cook LOW AND SLOW to really develop flavor. Carmelized onions take a long time – accept it and move on.
When onions are very brown and considerably smaller, add sherry and reduce by half. Add bay leaves, thyme bundle adn beef stock. Bring to boil and reduce to simmer for at least one hour. Taste for seasoning.
Toast or grill the baguette slices. Fill overnproof crocks 3/4 of the way with soup. Float two toasts in each bowl and top with grated Gruyere. Place crocks under broiler to melt cheese. Top with parsley.