French Onion Soup

In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add 2 large sliced yellow onions and cook, stirring occasionally, until caramelized, about 30-40 minutes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Stir in 2 cloves minced garlic and cook for 1 minute. Add 1/4 cup of dry sherry wine and scrape up any browned bits from the bottom of the pot.

Pour in 6 cups of beef broth and 2 cups of chicken broth. Add 2 sprigs of fresh thyme and 1 bay leaf. Bring to a simmer and cook for 15 minutes.

Remove thyme sprigs and bay leaf. Season with salt and pepper to taste.

Ladle soup into oven-safe bowls. Top with a slice of toasted baguette and 1/2 cup of shredded Gruyere cheese.

Broil in the oven until cheese is melted and bubbly, about 2-3 minutes. Watch carefully to prevent burning.