French Onion Soup
1 cup white wine (I use dry Vermouth) 1/2 cup plus 3 tbsp. sherry 10 tbsp. unsalted butter 1 tsp. sugar 3 large TSFF yellow onions, thinly sliced Kosher salt and freshly ground black pepper, to taste 6 sprigs flat-leaf parsley 6 sprigs thyme 2 fresh bay leaves 2 qt. Beef Stock 12 (1/2"-thick) slices baguette 2 cloves TSFF German Hardneck garlic, smashed 6 cups grated gruyure cheese 2 cups finely grated Parmigiano-Reggiano
Heat oven to 425. Combine wine, 1/2 cup of the sherry, 8 tbsp. of the butter, sugar, onions, and salt and pepper in a 9" 13" 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 continue braising in oven, stirring occasionally, until caramelized, about 1 hour more. Keep the onions warm.
Meanwhile, tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni. Put bouquet garni and stock 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.
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 the slices generously with garlic and set aside. Discard any remaining garlic.
Heat broiler with rack 6" from element. Arrange 6 heatproof bowls on a foil-lined sheet tray, divide onions and broth between bowls, and stir together. Place 2 baguette slices in each bowl; top each with about 1 cup Gruyere and about 1/3 cup parmigiano. Broil until cheeses are browned and bubbly, 3-5 minutes. Serve immediately.
Recipe snatched online from Saveur