Classic Onion Soup With Veal Stock

• 2 tablespoons unsalted butter
• 2 1/2 pounds yellow onions (about 8 medium), peeled, halved and thinly sliced
• 2 leeks, white and light green parts only, well rinsed and finely chopped
• 2 cloves garlic, peeled and minced
• 7 cups veal stock (see recipe)
• 3 sprigs thyme
• 3 sprigs parsley
• 1 bay leaf
• 4 teaspoons dry sherry
• Kosher salt and freshly ground pepper to taste
• 6 slices toasted French bread
• 8 ounces grated Gruyere cheese

1. In a large heavy kettle, melt the butter over medium heat.
2. Add the onions, leeks and garlic.
3. Cook, stirring occasionally, until the vegetables are very soft and deeply browned, about 1 hour.
4. (Lower the heat if the onions begin to stick to the bottom of the pan or burn.)
5. Add the veal stock to the kettle.
6. Wrap the thyme, parsley and bay leaf in a small square of cheesecloth and add the bundle to the kettle.
7. Bring to a boil, lower to a simmer and simmer 15 minutes.
8. Remove from the heat, stir in the sherry and season to taste with salt and pepper.
9. When ready to serve, preheat the oven to 400 degrees.
10. Place a slice of toasted bread in the bottom of 6 ovenproof soup bowls.
11. Ladle 1 cup of soup over each.
12. Sprinkle generously with cheese and bake until the cheese is deeply browned and bubbling, about 10 minutes.
13. Allow to cool slightly and serve.

unsalted butter, yellow onions, leeks, garlic, veal stock, thyme, parsley, bay leaf, sherry, kosher salt, bread, gruyere cheese

Taken from cooking.nytimes.com/recipes/7342 (may not work)