French Onion Soup

Steps

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1. 1
   For homemade stock, pressure-cook beef stock with ground beef 25–30 minutes then strain; for the quick version, whisk store-bought stock with gelatin and beef base.
   ▶ ≈0:22
2. 2
   Cut onions in half across the equator, then slice into roughly 1.5-inch strips.
   ▶ ≈1:33
3. 3
   Melt butter in a large pot, add onions, a splash of water, and a big pinch of salt; cover and steam 5 minutes.
   ▶ ≈2:16
4. 4
   Uncover and cook over medium-high heat another 5 minutes to evaporate moisture until onions start to color.
   ▶ ≈2:29
5. 5
   Reduce to medium heat and continue stirring and scraping the pot for about 30 minutes.
   ▶ ≈2:53
6. 6
   As fond builds up, lower heat as needed and repeatedly deglaze with small amounts of water until onions turn deep brown, almost purple, and jammy.
   ▶ ≈3:55
7. 7
   Stir in thyme and black pepper for about 30 seconds, then add flour and cook until no longer raw.
   ▶ ≈5:33
8. 8
   Pour in the sherry and reduce for 3–5 minutes until nearly dry.
   ▶ ≈5:59
9. 9
   Add Worcestershire sauce, beef stock, and a pinch of MSG; bring to a simmer and cook 15 minutes.
   ▶ ≈6:37
10. 10
    Taste and season aggressively with salt.
    ▶ ≈7:08
11. 11
    Fry bread slices until golden, top with Gruyère and provolone, then broil until bubbly and lightly browned.
    ▶ ≈7:34
12. 12
    Ladle soup into bowls, top with 1–2 cheesy toasts, finish with plenty of fresh black pepper, and serve.
    ▶ ≈8:06