Prep 25 mins
Cook 1 hr
My favorite soup that never goes out of style.
- 1 cup white wine
- 1⁄2 cup sherry wine, plus
- 3 tablespoons sherry wine
- 10 tablespoons butter
- 1 teaspoon sugar
- 3 large yellow onions, thinly sliced
- kosher salt
- fresh ground black pepper
- 6 sprigs flat leaf parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 quarts beef broth or 2 quarts stock
- 2 garlic cloves, smashed
- 6 cups grated gruyere cheese
- 2 cups finely grated parmigiano-reggiano cheese
- Hear oven to 425°F.
- 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.
- 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.
- 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.
- 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.