Ingredients:
Soup
3 tablespoons unsalted butter, cut into 6 pieces
6 large yellow onions , halved and cut pole to pole into ¼-inch-thick slices
2 cups water,
½ cup dry sherry
4 cups low-sodium chicken broth
2 cups beef broth
4-6 sprigs fresh thyme
1 bay leaf
½ teaspoon sea salt
Ground black pepper
Cheese Croutons
1 small baguette
8 ounces shredded Gruyère cheese
Preparation:
For the soup:
Change stove rack to lower center position and warmth broiler to 400 degrees. Liberally spread within overwhelming bottomed vast (no less than 7-quart) Dutch stove with nonstick cooking shower. Spot spread in pot and include onions and 1 teaspoon salt. Cook, secured, 60 minutes (onions will be wet and marginally decreased in volume). Expel pot from stove and blend onions, scratching base and sides of pot. Return pot to stove with top marginally partially open and keep on cookking until onions are delicate and brilliant chestnut, 1½ to 1¾ hours longer, mixing onions and scratching base and sides of pot following 60 minutes.