Braised French Onion Soup

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup 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
• baguette
• 2 garlic cloves, smashed
• 6 cups grated gruyere cheese
• 2 cups finely grated parmigiano-reggiano cheese

Recipe

• 1 hear oven to 425°f.
• 2 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.
• 3 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.
• 4 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.
• 5 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.