French Onion Soup POTATOES

For the onions: Place the 2 sliced onions in a large skillet. Pour over the 2 cups of dry white wine and cook on medium-high heat until the liquid evaporates. Then add 2 tablespoons of neutral oil, kosher salt, and freshly ground black pepper. Cook on low heat for at least 1 hour to caramelize, stirring occasionally. Toward the end of the hour, you can prep the potatoes.

For the potatoes: Preheat the oven to 450° F. Pour 2-3 tablespoons of neutral oil onto a half sheet pan and place in the oven to heat up. Fill a pot with water, add 2 teaspoons of beef bouillon paste (or use beef stock instead of water). Add the sliced yellow and/or red potatoes (1/2 inch rounds). Cook over high heat for around 20 minutes, until a fork can pierce through but they are not falling apart. Drain the water/stock. Add the sliced potatoes to the preheated pan of oil in a single layer. Season with salt, pepper, thyme, and rosemary. Cook for 30-35 minutes or until golden brown, flipping every 10 minutes.

To bring it all together: When the potatoes are done, top with the caramelized onions and freshly shredded Gruyere cheese. Place back in the oven for 3-5 minutes to melt the cheese. Top with a lot of fresh chives.