French onion soup

Halve the onions pole to pole, trim the root and tip, cut out the basal plate, and slice thinly pole to pole.

Add parsley, sliced carrots, thyme sprigs, halved garlic cloves, 2 bay leaves, peppercorns and a clove or two to the beef broth; simmer on a back burner about an hour.

Heat a couple tablespoons of olive oil in a large heavy Dutch oven about a minute; add the onions.

Caramelize slowly over medium heat, moving constantly and scraping down the sides, until soft, jammy and fragrant with a deep golden brown fond. Add the parmesan rind to the stock.

Add about 2 tbsp flour and cook 1 to 2 minutes.

Deglaze with 1 cup dry sherry, scraping up the bottom of the pot; cook off the alcohol.

Add the strained broth and simmer 5 to 10 minutes; add a splash each of fish sauce and soy sauce if wanted.

Cut thick slices of day-old baguette, drizzle with olive oil, season with kosher salt and pepper.

Toast in a 400F oven about five minutes; rub with a halved garlic clove.

Check the soup for seasoning; ladle into broiler-safe crocks to the bottom rim.

Top with shredded Gruyere, two toasts and as much more cheese as fits; broil 3 to 5 minutes until golden brown and bubbly.

Garnish with chives.