Braised French Onion Soup

• white wine↗1 cup
• sherry wine↗1⁄2 cup

  plus

• sherry wine↗3 tablespoons
• butter↗10 tablespoons
• sugar↗1 teaspoon
• large yellow onions↗3

  thinly sliced

• kosher salt↗
• fresh ground black pepper↗
• flat leaf parsley↗6
• fresh thyme↗6
• bay leaves↗2
• beef broth or stock↗2
• baguette↗
• garlic cloves↗2

  smashed

• gruyere cheese6 cups

  grated

• cups finely grated parmigiano-reggiano cheese2

Step-by-step instructions

1. 1

   Hear oven to 425°F.

2. 2

   Combine wine, 1/2 cup of the sherry, 8 tablespoons of butter, sugar, onions, and salt and pepper in a 9x13-inch casserole dish and braise, uncovered, stirring occasionally, until the onions just begin to brown, 40-45 minutes. Remove casserole from oven, cover with foil, and continuing braising in oven, about 1 hour. Keep onions warm.

3. 3

   Meanwhile, tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni. Put bouquet garni and broth into a pot and bring to a boil. Reduce heat to medium low and simmer, partially covered, for 30 minutes. Remove and discard bouquet garni. Stir in remaining sherry and cook for 5 minutes more.

4. 4

   WHile the broth simmers, spread the baguette slices with the remaining butter. Toast in a skillet over medium heat, turning once, until golden, 5-7 minutes. Rub slices generously with garlic and set aside. Discard any remaining garlic.

5. 5

   Heat broiler with rack 6" from element. Arrange 6 heatproof bowls on a foil lined baking sheet, divide onion and broth between bowls, and stir together. Place 2 baguette slices in each bowl. Top each with about 1 cup of gruyere cheese and 1/3 cup of parmigiano. Broil until cheese are browned and bubbly, 3-5 minutes. Serve immediately.