French Onion Soup

For the Soup

reheat oven to 400 degrees, and place rack in lower middle position. Generously spray the inside of a large dutch oven (at least 7 quarts) with cooking spray. Add the sliced onions, butter and 1 teaspoon of the salt.

Cook, covered, for 1 hour. Remove the pot, and stir, then return the pot to the oven with the lid slightly ajar, for another 1 1/2 hours, stirring after 1 hour. Leave the oven on - you’ll use it again for the croutons.

Remove pot from the oven, and place on a burner over medium high heat. Cook the onions, stirring frequently for 20 - 30 minutes, until the onions start to get very dark.

Stir in 1/4 cup of water, scraping the bottom of the pot to loosen any crust that has formed, and cook until the water evaporates, 5-7 minutes. Repeat this process another 2-3 times, until the onions are very dark brown.

Stir in the sherry, and cook for 5 minutes, stirring frequently.

Stir in the two cups of water, beef broth and chicken broth, and add in the thyme and bay leaf, and the 2nd teaspoon of salt. Increase heat to high, bring to a boil, and then reduce the heat to low, cover and simmer for 30 minutes.

To Make the Croutons

While the soup is in the final simmering stage, arrange baguette slices on a baking sheet and and bake in the 400 degree oven until mostly dried out - about 10 minutes. Set aside.

Adjust oven rack to 6 inches from the broiler.

Set individual, broiler safe crocks or bowls on a lined baking sheet, and fill each with about 1 1/2 - 1 3/4 cups of soup (or however much you need to fit the bowl you choose). Top with the dried baguette, and sprinkle with cheese.

Broil for 3-5 minutes, keeping a close eye out to make sure the cheese doesn’t burn.

Let cool for 5 minutes before eating.