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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. veal (neck or beef bones)
- 1 Tbsp. vegetable oil (or grapeseed)
- 2 onions (large, chopped)
- 6 celery stalks (chopped)
- 1 lb. carrots (peeled, chopped)
- 1/4 cup tomato paste
- 1 head garlic (halved crosswise)
- 4 sprigs thyme
- 1 bay leaf
- 3 Tbsp. vegetable oil (or grapeseed)
- 1 Tbsp. unsalted butter
- 1 head garlic (halved crosswise)
- 4 lb. onions (thinly sliced)
- freshly ground pepper
- kosher salt
- 3 Tbsp. dry sherry
- 6 sprigs thyme
- 1 bay leaf
- 4 1/2 inches baguette (thick slices, toasted)
- 4 1/8 inches gruyere (thick slices)
- 4 1/8 inches cheese (thick slices Emmenthal)
- French onion soup (bowls or 8-ounce ramekins)
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