Chef Tristan Foucault,
3 bay leaves
1 Tbsp black peppercorns
5 sprigs thyme
9 large yellow onions
6 Tbsp unsalted butter
veal stock or sodium reduced beef broth
6 slices Gruyère
1 1/2 cups grated Gruyère
1. Place the bay leaves, peppercorns and thyme in a 7″ square of cheesecloth. Bring in the edges and tie.
1. Cut the onions in half and cut the halves into slices just over 1/2 cm wide.
2. In a heavy pot over medium low heat, melt the butter and add the onions.
3. Cook the onions slowly, to caramelize them, stirring every 10 to 15 minutes. This process should take around 3 hours.
4. Add the veal stock and the sachet.
5. Slowly reduce the soup for about an hour, to 3/4 of original volume.
6. Season the soup with salt and sherry vinegar to taste.
1. Cut the baguette into 12 slices, brush with olive oil and toast under the broiler.
1. Place the soup in onion soup bowls, leaving just over an inch below the top of the bowl.
2. Float the croutons on the soup surface, cover with a slice of cheese and a small handful of grated cheese.
3. Place the soup under the broiler until it forms a nice golden crust.
Yield 6 servings