French Onion Soup in Pots

Ingredients:

• 8 large onions, thinly sliced ​​crosswise (from top to root)
• 170 gr. dry sherry
• 2 liters of chicken broth
• Extra-virgin olive oil
• Coarse salt
• 4 bay leaves
• 1 bunch of thyme
• 12 thin slices of baguette
• 225 gr. grated gruyere cheese
• 1/2 bunch chives

Preparation:

1. Pour olive oil into the bottom of a large saucepan. Add the onion and sprinkle generously with salt. Place the pan over medium heat. Stir the onion to coat it with oil. Cover the pan and simmer for 15-20 minutes.
   
   Once the onions are very soft and have released a lot of liquid, remove the lid and cook slowly over very low heat. This method will produce a rich brown color and sweet flavor. No quick method will do. Caramelizing onions takes a long time (about an hour), so make sure you have plenty of time.
   
   "Caramelized onions are very sweet and require a fair amount of salt," says Anne Burrell, who highly recommends tasting the soup before serving.
2. When the onions are very brown and have reduced significantly, add the sherry and cook until reduced by half. Add the bay leaves, a bunch of thyme, and chicken broth.
   
   Bring to a boil, reduce heat, and simmer for at least 1 hour. Taste to ensure the seasoning is sufficient; you may need to add more salt. If too much liquid evaporates, add water to maintain the liquid level—it is, after all, a soup. The finished soup should be thick and very flavorful.
3. Toast or grill baguette slices. Fill an ovenproof ramekin halfway with onion soup, top each with two slices of toast, and sprinkle with Gruyère cheese. Place the ramekins under the broiler until the cheese is melted: it should begin to bubble and brown. Sprinkle with chopped chives.