Best Ever French Onion Soup

• 1/2 cup butter
• 3 yellow onions, thinly sliced
• 2 garlic cloves
• 2 bay leaves
• 2 fresh thyme sprigs
• 2 tablespoons flour
• 1/2 cup sherry
• 1 quart beef stock
• 1 baguette, sliced into rounds.
• 2 cups finely grated gruyère cheese

1. Melt butter in large Dutch oven over medium heat. Add sliced onions and stir.
2. Add garlic, bay leaves and thyme and stir until combined.
3. Let onions cook slowly for about 30 minutes, stirring occasionally and reducing heat, if necessary to prevent browning.
4. When onions are softened and lightly browned, add flour and stir to combine.
5. Add sherry and beef stock and bring to a gentle simmer. (Soup can be cooled and stored in a covered container in the refrigerator at this point, if you're making it ahead of time.)
6. When ready to serve:
7. Preheat oven to broil.
8. Divide soup among four serving bowls and place on baking sheet. Top soup with baguette rounds and sprinkle with cheese.
9. Broil in preheated oven until cheese is bubbly, watching carefully to prevent overbrowning.

Enjoy!

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