3 SOUPE A L’OIGNON Serves 6

Restaurant: The French Brasserie Rustique 7-inch-square cheesecloth Piece of butcher twine 2-3 bay leaves 12 peppercorns 6 large thyme springs 8 pounds (about 8 large) yellow onions 4 ounces unsalted butter Kosher salt to taste 2 gallons beef broth 1 roasted beef shank Baguette Olive oil for brushing Freshly ground black pepper Sherry wine vinegar 6-12 slices Emmenthal cheese 1½ cups grated Gruyere cheese

Tie bay leaves, peppercorns and thyme in cheesecloth with butcher twine. Cut onions at each end and then cut in half lengthwise. Lay onions cut side down and slice with the grain to help soften onions. Melt butter in large heavy stockpot over medium heat. Add onions and good pinch of salt. Reduce heat to low. Add spice sachet and cook onions, stirring every 15 minutes, for 1 hour.

Scrape sides of pot and increase heat a little. Continue to cook 2-3 hours or until fully rich caramelized. Do not scorch. Watch carefully because toward the caramelized stage, onions will dry and burn. Add beef broth and roasted beef shank. Simmer for 1 hour.

Cut baguette into ⅜-inch slices and brush with oil. Toast until golden brown. Season soup with salt, pepper and sherry vinegar to taste. Place soup in tureens, leaving ½ inch at top. Add 2 slices bread to each. Scatter Gruyere and 1-2 slices Emmenthal on top. Put tureens under broiler for a few minutes, until cheese bubbles and forms a thick crust. 365 5th Ave. South, Naples; 239-315-4019; thefrenchnaples.com