There are maybe four dishes on earth that an actual French chef will not let an American touch. French onion soup is one of them.
Rémi Granger runs The Select in Atlanta — contemporary American on the menu, French sensibility in the technique. His onions caramelize for an hour and a quarter. The croutons are sized exactly to the bowl. The gruyère runs over the lip and gets blackened under the broiler, which is the part of the dish that everyone forgets but the French would never.
Bobby has made French onion soup a thousand times. So has Granger. One of them has been thinking about it in French.