Onion Soup

To make the onion soup, first prepare the chicken stock: clean the leek and roughly chop it into pieces 1, then do the same with the carrot 2 and the onion 3.

Pour cold water into a large pot 4, then add the chicken carcasses 5 and coarse salt 6.

Flavor with peppercorns 7, garlic cloves 8, and a sprig of thyme 9.

Finally, add the bay leaves 10, leek, carrots 11, and onion 12.

Bring to a boil and let it simmer for at least 2 hours, occasionally skimming the surface to remove impurities 13. Once ready, strain the liquid through a sieve 14 and keep it warm 15; you should obtain about 2 quarts of broth.

While the broth is cooking, clean the onions and cut them into julienne strips 16 17. In a large pan, melt the butter with the oil 18.

Add the onions 19 and cook over high heat, stirring continuously to prevent them from sticking to the bottom 20. When the onions are caramelized, deglaze with the wine 21 and let it evaporate completely.

At this point, add the salt 22 and sugar 23. Lower the heat and cook for 30 minutes, then pour in the hot broth 24.

Cook for 20 minutes over medium heat 25. Meanwhile, prepare the croutons: cut the baguette in half lengthwise 26, then into quarters. Finally, chop it into cubes 27.

Spread the bread cubes on a baking sheet lined with parchment paper and season with oil 28 and salt 29. Toast the bread in a preheated convection oven at 375°F for 5 minutes 30.

After cooking time, you can plate the onion soup in the cocottes, ensuring the amount of broth matches the amount of onions 31. Place the croutons on top 32 and grate a generous amount of Gruyere cheese 33.

Bake the cocottes at 410°F in convection mode for 10 minutes 34; it's normal for the cheese to overflow and stain the edges of the cocotte during baking 35. Serve your onion soup hot 36!