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Export 9 ingredients for grocery delivery
Step 1
In a large stockpot or Dutch oven over medium heat, melt the butter. Add onions and cook, stirring frequently, until deeply golden and caramelized. This can take 30-40 minutes; be patient!
Step 2
Add garlic and cook until just fragrant, about 1 minute.
Step 3
Stir in wine, scraping up any browned bits from the bottom of the pan.
Step 4
Stir in beef broth, thyme, and bay leaves. Bring to a boil, then reduce to a simmer and let cook until slightly reduced, stirring occasionally, 15-20 minutes.
Step 5
Discard thyme sprigs and bay leaves, then stir in the sherry and season to taste with salt and pepper.
Step 6
While soup simmers, preheat oven to 400°F. Slice baguette about 3/4-inch thick and arrange slices on a baking sheet in a single layer. Bake until bread is golden and crisp, about 10 minutes.
Step 7
Ladle soup into oven-safe crocks, ramekins, or bowls and place on a baking sheet. Top each soup with a baguette slice (or two or three if using a bigger bowl). Top generously with gruyere.
Step 8
Place under broiler until cheese is melted and golden brown, 2-3 minutes.
Step 9
Serve immediately and enjoy!
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