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French Onion Soup



  • Extra-virgin olive oil
  • 8 large onions, thinly sliced from stem to root end
  • Kosher salt
  • 6 ounces dry sherry
  • 4 bay leaves
  • 1 bundle thyme
  • 2 quarts chicken stock
  • 12 thin slices baguette
  • 1/2 pound Gruyere, grated
  • 1/2 bunch chopped chives
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