French Onion Soup Gratinée

Slice the onions thinly into half-moons.

In a large Dutch oven or heavy-bottomed pot, melt 1/2 cup of unsalted butter over medium to medium-low heat.

Add the sliced onions, season with kosher salt and pepper, and stir in the fresh thyme.

Sauté the onions for about 30 minutes until very tender. For the last 10 minutes, increase the heat to caramelize them.

Pour in the Cognac to deglaze the pot. Cook for a minute, but do not reduce it completely.

Add the beef stock, bring to a gentle bubble, then reduce the heat and simmer for 10 minutes.

While the soup simmers, preheat your oven to 375°F (190°C). Slice the baguette into 1/2-inch thick rounds.

Spread softened butter on one side of each baguette slice and season with kosher salt. Arrange on a baking sheet and bake until golden and toasted.

Once the toasts are out of the oven, rub the surface of each one with the large garlic clove.

Set your oven to broil. Ladle the hot soup into oven-safe bowls.

Sprinkle a small layer of Gruyère cheese over the soup, top with a few garlic toasts, then cover generously with the remaining Gruyère.

Place the bowls under the broiler for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.

Carefully remove from the oven, let cool slightly, garnish with a fresh thyme sprig if desired, and serve immediately.