Classic French Onion Soup

1. Caramelize the Onions

In a large 5-to-6-quart saucepan or Dutch oven, melt the butter over medium heat. Add the sliced onions and a generous pinch of kosher salt. Cover the pot and cook for about 15 minutes, allowing the onions to sweat and soften. Uncover the pot and reduce the heat to medium-low. Cook the onions, stirring occasionally, until they achieve a deep golden brown color. This can take anywhere from 40 to 90 minutes.

2. Make the Soup

If using sherry, vermouth, or white wine, add it to the caramelized onions and deglaze the pot. Then, pour in the stock, add the bay leaf, and thyme if using. Season with freshly ground black pepper. Bring the mixture to a gentle simmer and let it simmer while you prepare the toasts.

3. Prepare the Toasts

Toast the bread slices until golden and crisp, either in a toaster or under the broiler. Once toasted, rub the cut side of a garlic clove over each slice.

4. Assemble and Serve

Preheat your broiler. Ladle the soup into oven-safe bowls, then place a slice of prepared toast on top of each. Generously sprinkle the grated cheese over the toasts. Place the bowls under the broiler until the cheese is melted and bubbly. Finish with a sprinkle of minced chives or parsley if desired. Serve hot.