Petit Trois's French Onion Soup
INGREDIENTS
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6 pounds veal neck or beef bones
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1 tablespoon grapeseed or vegetable oil
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2 large onions, chopped
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6 celery stalks, chopped
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1 pound carrots, peeled, chopped
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1/4 cup tomato paste
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1 head of garlic, halved crosswise
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4 sprigs thyme
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1 bay leaf
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3 tablespoons grapeseed or vegetable oil
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1 tablespoon unsalted butter
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1 head of garlic, halved crosswise
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4 pounds onions, thinly sliced
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Kosher salt, freshly ground pepper
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3 tablespoons dry Sherry
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6 sprigs thyme
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1 bay leaf
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4 slices 1/2-inch-thick baguette, toasted
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4 slices ⅛-inch-thick Gruyère
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4 slices ⅛-inch-thick Emmenthal cheese
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Cheesecloth; French onion soup bowls or 8-ounce ramekins
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