Essential French Onion Soup

Caramelize your onions: Melt butter in the bottom of a 5- to 6-quart saucepan or Dutch oven over medium heat. Add the onions, toss to coat them in butter, and cover the pot. Reduce the heat to medium-low and let them steep for 15 minutes without stirring.

Uncover the pot, raise the heat slightly, and stir in salt. Cook onions, stirring every 5 minutes, for about 40 to 90 minutes until they are an even, deep golden brown.

Make the soup: Once onions are caramelized and sweet, add sherry or vermouth, if using, and scrape up any onions stuck to the pan. Cook until the liquid disappears.

Add stock, herbs (if using), freshly ground black pepper, and bring soup to a simmer. Partially cover pot and simmer for 15 to 20 minutes. Taste and adjust seasoning as needed; discard thyme sprigs and bay leaf if used.

While soup is finishing, heat your broiler. If you don’t have a broiler, heat your oven as hot as it goes. Toast bread lightly until firm. Rub lightly with a raw garlic clove.

To finish: Ladle soup into bowls. Fit a piece of toast onto each bowl. Sprinkle with cheese. Run under broiler until cheese is melted and brown at edges. Garnish with herbs.