Name: Petit Trois's French Onion Soup
Yield: 4 Servings
Ingredients: 6 pounds veal neck or beef bones; 1 tablespoon grapeseed or vegetable oil; 2 large onions, chopped; 6 celery stalks, chopped; 1 pound carrots, peeled, chopped; ¼ cup tomato paste; 1 head of garlic, halved crosswise; 4 sprigs thyme; 1 bay leaf; 3 tablespoons grapeseed or vegetable oil; 1 tablespoon unsalted butter; 1 head of garlic, halved crosswise; 4 pounds onions, thinly sliced; Kosher salt, freshly ground pepper; 3 tablespoons dry Sherry; 6 sprigs thyme; 1 bay leaf; 4 slices ½-inch-thick baguette, toasted; 4 slices ⅛-inch-thick Gruyère; 4 slices ⅛-inch-thick Emmenthal cheese; Cheesecloth; French onion soup bowls or 8-ounce ramekins

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Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead.Eva Kolenko

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.

Recipe notes