Name: Petit Trois's French Onion Soup
Yield: 4 Servings
Ingredients: 6 pound veal neck or beef bones; 1 tablespoon grapeseed or vegetable oil; 2 large onions, chopped; 6 celery stalks, chopped; 1 pound carrots, peeled, chopped; 1/4 cup tomato paste; 1 head of garlic, halved crosswise; 4 sprigs thyme; 1 bay leaf; 3 tablespoons grapeseed or vegetable oil; 1 tablespoon unsalted butter; 1 head of garlic, halved crosswise; 4 pounds onions, thinly sliced; Kosher salt, freshly ground pepper; 3 tablespoons dry Sherry; 6 sprigs thyme; 1 bay leaf; 4 1/2"-thick slices baguette, toasted; 4 1/8"-thick slices Gruyere; 4 1/8"-thick slices Emmenthal cheese; Cheesecloth; French onion soup bowls or 8-ounce ramekins

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Photo by Eva Kolenko.

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead.

Recipe notes

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