French Onion Soup

Caramelized onion soup gratinéed with toast and cheese.

• 1 potful of sliced onions and butter, to caramelize
• Dry sherry, brandy/cognac, port, vermouth, red wine, or white wine.
• Optional: flour
• Beef broth or chicken broth
• Optional: Bay and thyme, or a bouquet garni
• Salt, pepper, grated white onion (opt., added at end)
• Rustic bread, thick-sliced (to fit serving dish) and toasted
• Gruyere, grated
• Garnish: chives

Caramelize the onions. Meanwhile, separately warm the broth.

Add sherry and cook off the smell of alcohol, while deglazing the pot. Stir in flour if using and cook.

Add broth and herbs. Let simmer. Season, optionally adding a bit of cognac. At this point, the soup may be stored for later use, reheated.

Ladle soup into oven-safe serving dishes. Press the toasted bread on top of the soup and generously cover in grated cheese. Broil until cheese is melted and starting to brown. Serve.