French Onion Soup
- Tie the garlic clove, bay leaf, and thyme in a sachet of cheesecloth with twine. Set aside.
- Coat the bottom of a cold heavy-bottomed large saucepan with the grapeseed oil. Add the sliced onions to the cold saucepan, being sure to separate all the pieces.
- Cook over high for about 10 minutes, stirring occasionally so the onion does not burn.
- Reduce heat to medium, and caramelize gradually, about 1 hour.
- When the onions have caramelized to a golden brown, add butter, and season with salt.
- Deglaze the pan with sherry.
- Add beef stock and sachet of aromatics, and simmer for 20 to 30 minutes.
- Remove and discard the sachet, and stir in the Worcestershire sauce.
- Carefully ladle the soup into 4 oven-safe 12-ounce bowls set on a large rimmed baking sheet. Top each bowl with 5 croutons and 4 slices of cheese.
- Broil on HIGH until the cheese melts and browns, 3 to 5 minutes.
- When using store-bought stock, please reduce to a third of the original volume. For example, for 6 cups of stock use 18 cups of store-bought beef stock, and reduce.