2.Add the garlic. Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.
3. Throw in the thyme, bay leaf, salt/pepper and broth. Stir well. Cook on low for 8 – 10 hours or on High for 4 – 6 hours. I did a combo of that …when I needed it to be ready, I went with it. After all the onions are cooked …the rest is just melding.
4. Preheat oven to 400ºF. Slice bread to 1/2″ thick slices. Brush both sides lightly with olive oil. Arrange on a baking sheet and bake 6 – 8 minutes until golden brown at the edges. I did about 8 minutes …flipped the bread and did another 2 minutes.
5. Once soup is out, set oven to ‘broil’.
6. Pour soup into bowls..3/4 full or so. Sprinkle the top with a bit of your cheese. Lay the bread on top …and sprinkle the rest of the cheese on top. Broil for 2-3 minutes …until cheese topping is lightly browned and bubbling.
NOTE: This made 6 bowls for m
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