French Onion Soup

Five pounds of onions, three hours, one transcendent bowl. The caramelization cannot be rushed. Anyone who says 30 minutes is lying to you.

1. 1

   Melt butter and oil together in a heavy-bottomed pot (Dutch oven) over medium heat. Add all the onions with 2 tsp salt.

2. 2

   Cook, stirring every 10-15 minutes, for 60-90 minutes. The onions will first wilt, then steam, then slowly turn golden. If they're sticking, add a splash of water and scrape up the fond.

3. 3

   Continue cooking until they are a deep mahogany color — like expensive caramel. This takes patience. They will reduce to about 1/5 their original volume.

4. 4

   Add white wine and sherry. Boil until nearly evaporated, about 5 minutes.

5. 5

   Add beef stock, thyme, and bay leaf. Simmer 30 minutes. Season, add Worcestershire.

6. 6

   Preheat broiler to maximum.

7. 7

   Ladle soup into oven-safe crocks (ramekins or wide soup bowls). Float 2-3 baguette rounds on top.

8. 8

   Cover generously with grated cheeses. The cheese should reach over the edge of the bowl to prevent burning.

9. 9

   Broil 3-5 minutes until cheese is bubbling, spotted, and beautifully browned.

10. 10

    Careful — the bowls are extremely hot. Let rest 2 minutes before serving.