French Onion Soup

• 6 onions, sliced thin
• 6 cupsbeef stock
• 0.5 cupdry sherry
• 4 slicesbaguette
• 2 cupsgruyère

Instructions

1. 1

   Brown the onions in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook beef stock and dry sherry in the same pot until softened and fragrant.

3. 3

   Return the onions, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes French Onion Soup taste finished.