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1
Coat a large deep pot with olive oil.
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2
Add the onions and sprinkle generously with salt.
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3
Bring the pan to a medium heat.
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4
Stir the onions to coat with oil.
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5
Cover the pot and sweat for 15 to 20 minutes.
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6
Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook looooow and sloooooooooow.
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7
That's right low and slow to really develop their rich brown color and sweet flavor.
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8
There is no shortcut or rush for this, DO NOT TRY!
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9
Caramelized onions take a long time, about an hour, accept it and move on.
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10
When the onions are very brown and have gotten considerably smaller, add the sherry and cook until the sherry has reduced by half.
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11
Add the bay leaves, thyme bundle and chicken stock.
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12
Bring to a boil and reduce heat and simmer for at least 1 hour.
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13
TASTE for seasoning, you probably will need to season with salt.
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14
If the stock reduces too much add water to keep the liquid level up- this IS a soup after all.
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15
When done, the soup should be thick and very full flavored.
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16
TASTE!
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17
You may need to resason, caramelized onions are very sweet and require a fair amount of salt.
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18
Toast or grill the baguette slices.
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19
Fill ovenproof crocks 3/4 of the way with the onion soup, float 2 toasts in each bowl and top with grated Gruyere.
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20
Place the crocks under the broiler to melt the cheese and make it brown and bubbly.
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21
Top with chopped chives.
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22
Voila!
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23
!
