French Onion Soup

1. In a large heavy-bottomed pot or Dutch oven, melt butter over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, for 30-40 minutes until deeply caramelized and golden brown. Add minced garlic in the last 5 minutes. 2. Increase heat to medium. Pour in sherry or white wine, scraping up any browned bits from the bottom of the pot. Cook for 2 minutes until liquid reduces. 3. Stir in beef broth, bay leaves, and thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 20-30 minutes. Season with salt and pepper. 4. Preheat broiler. Arrange baguette slices on a baking sheet and toast until golden. Ladle soup into oven-safe bowls, top with toasted baguette, then a generous amount of Gruyère cheese. 5. Broil for 2-4 minutes, watching carefully, until cheese is melted, bubbly, and lightly browned.