French Onion Soup

A couple of weekends ago was "onion" weekend! Randy made onion dip, then made homemade onion rings, (yummo) then I made my favorite french onion soup. I was also thrilled to enjoy the leftovers the next day!
Bon appetite and stay well until next time!

French Onion Soup
makes 9 1/2 cups

Sweat in 1/4 cup olive oil, then caramelize:
2 each yellow, white and red onions, sliced (12 cups)
1/4 cup garlic, minced
Add and reduce:
1 cup dry white wine
1/2 cup dry sherry
Stir in; add and simmer:
3 tablespoons flour
3 cups chicken broth
3 cups beef broth
bundle of fresh thyme
Salt and pepper to taste
Toast; top soup with and broil:
8 slices baguette, toasted (1/2 " thick)
1 cup Gruyere cheese, shredded
1/2 cup Parmesan, shredded

Sweat onion and garlic in oil in a large pot, covered, over medium heat 10 minutes. Uncover and cook until onions are caramelized, 40 minutes, stirring occasionally.
Add wine and sherry, then increase heat to high. Cook until wine evaporates, stirring often.
Stir in flour and cook 1 minute. Add broth, thyme, salt and pepper; bring to a simmer and cook 10 minutes. Meanwhile, preheat broiler to high.
Toast baguette slices on a foil-lined baking sheet under the broiler. Then ladle soup into ovenproof bowls and arrange on the baking sheet. Top each bowl with a toasted baguette and sprinkle with Gruyere and Parmesan. Broil until cheese melts, 1-2minutes.
293 calories per serving