French Onion Soup (Soupe À L'Oignon Gratinée)

seriouseats.com

Mark Oberemk

6 tablespoons (90g) unsalted butter, plus more for toasts

3 pounds (1.4kg) yellow or mixed onions, sliced ⅛ inch thick (see note)

Kosher salt and freshly ground black pepper

½ cup (120ml) dry sherry (such as Amontillado)

2 quarts (1.8L) homemade or store-bought low-sodium chicken stock

2 sprigs thyme

1 bay leaf

1 teaspoon (5ml) Asian fish sauce (optional)

1 teaspoon (5ml) cider vinegar

8 bowl-size slices rustic bread, toasted until crisp

1 medium clove garlic

1 pound (450g) Gruyère cheese, grated

Freshly minced chives, for garnish

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