Yea this is the recipe I was loosely following actually. Some minor variation in the alchohol (I did a mixture of red wine and sake). My onions went in a big pot for about 3 hours on a low temp on the stove stirred every 20 minutes or so, they released so much liquid there wasn’t really any risk of burning. I also pressure cooked most of a costco chicken for 5 hours for the stock and used some brioche I had lying around as opposed to a more rustic bread. Other then that this is the serious eats recipe to a T.