Instructions
Prep the onions:
Cut the onions in half from root to tip. Trim and discard the roots and stem ends. Thinly slice the onions pole to pole to maximize structure. Rinse and repeat with remaining onions.
Make the broth:
In a medium pot, combine beef broth, 2 halved garlic cloves, parsley, thyme, cloves, peppercorns and Parmesan rind if using. Simmer for 1 hour.
Caramelize the onions:
Heat the olive oil in a large Dutch oven over medium heat. Add the sliced onions, distributing evenly. Cook for 45-60 minutes, stirring frequently, until deep golden brown and very soft.
Make the soup base:
Sprinkle the onions with flour and cook for 1-2 minutes. Pour in the sherry and scrape up any browned bits. Once evaporated, add the strained beef broth. Simmer for 5-10 minutes.
Season:
Season with salt, pepper, minced garlic, soy sauce and fish sauce to taste. Recipe by Ineskohl.info
Toast the bread:
Toast baguette slices until crispy. Drizzle with olive oil and season with salt and pepper. Rub with a halved garlic clove.
Broil the soup:
Divide soup between oven-safe crocks. Top with Gruyere, then bread slices then more Gruyere. Broil 3-5 minutes until browned and bubbly.
Finish and serve:
Garnish with chives. Let cool slightly before carefully eating.
Enjoy this French brasserie classic! The sweet, deeply caramelized onions pair perfectly with the toasted bread and melted cheese.
