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.
Deliberately expel pot from stove and place over medium-high warmth. Utilizing broiler gloves to handle pot, cook onions, blending much of the time and scratching base and sides of pot, until fluid vanishes and onions chestnut, 15 to 20 minutes, lessening warmth to medium if onions are sautéing too rapidly. Keep on cookking, blending habitually, until pot base is covered with dull outside, 6 to 8 minutes, conforming warmth as fundamental. (Rub any affectionate that gathers on spoon once more into onions.) Stir in ¼ glass water, scratching pot base to relax covering, and cook until water dissipates and pot base has framed another dull hull, 6 to 8 minutes. Rehash methodology of deglazing 2 or 3 more times, until onions are exceptionally dull cocoa. Mix in sherry and cook, blending habitually, until sherry vanishes, around 5 minutes.
Blend in soups, 2 mugs water, thyme, inlet leaf, and ½ teaspoon salt, scratching up any last bits of sautéed outside layer on base and sides of pot. Expansion warmth to high and scarcely convey to bubble. Decrease warmth to low, cover, and stew 30 minutes. Uproot and dispose of herbs, then season with salt and pepper.
For the bread garnishes:
While soup stews, organize baguette cuts in single layer on preparing sheet and heat in 400-degree stove until bread is dry, fresh, and brilliant at edges, around 10 minutes. Put aside.
To serve:
Alter stove rack 6 inches from grill component and warmth oven. Set individual oven safe containers on preparing sheet and fill each with around 1¾ mugs soup. Top every dish with 1 or 2 baguette cuts (don't cover cuts) and sprinkle equally with Gruyère. Sear until cheddar is liquefied and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes prior to