Braised French Onion Soup

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

1. Hear oven to 425u0b0F.
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.

white wine, sherry wine, sherry wine, butter, sugar, yellow onions, kosher salt, fresh ground black pepper, flat leaf parsley, thyme, bay leaves, beef broth, baguette, garlic, gruyere cheese, cheese

Taken from www.food.com/recipe/braised-french-onion-soup-280343 (may not work)