French Onion Soup
SERVES 6 • Total: 4 hr. 50 min.
This classic French onion soup recipe is adapted from the version made by author Shane Mitchell’s father. Ask your butcher not to trim or scrape down the bones; their meat, fat, and connective tissue contribute flavor and body to the soup. For the stock: 3 large beef marrowbones (4½ lb.) 2 large carrots (12 oz.) 2 medium celery stalks (3 oz.) 1 large yellow onion (14½ oz.), unpeeled, halved 2 garlic cloves, unpeeled, smashed 2 small dried hot chiles, such as bird, arbol, or Kashmiri (optional) 1 small bunch Italian parsley 1 small bunch fresh thyme 2 bay leaves 1 Tbsp. black peppercorns 1 Tbsp. kosher salt
For the soup:
10 Tbsp. unsalted butter, divided 4 large yellow onions (3¾ lb.), peeled, halved lengthwise, and sliced ½-inch-thick (11 cups) 1 tsp. sugar (optional) Kosher salt and freshly ground black pepper 1 fresh baguette, cut into twelve ½-inch slices 2 garlic cloves, peeled and halved 6 cups coarsely grated Gruyère cheese 2 cups coarsely grated Parmesan cheese 1 cup dry white wine 1/4 cup dry sherry
1 Make the stock: Preheat an oven to 400° F. Line a large rimmed baking sheet with aluminum foil, place the bones on it, transfer to the oven, and roast until the bones are sizzling and browned and most of the fat has rendered, about 1 hour.
2 In a large stockpot, add the bones (reserving the pan drippings) and the rest of the stock ingredients. Cover with 1 gallon cold water, then place over high heat and bring to a boil. Skim and discard any foam that forms on the surface, then lower the heat to maintain a strong simmer. Cook, uncovered, until the liquid has reduced by half, about 2½ hours.
3 Remove the stock from heat and set aside to cool slightly. Line a large mesh strainer with cheesecloth and place it over a large heatproof bowl. Strain the stock, discarding the solids, and let it rest for 10 minutes. Skim and discard any grease that collects on the