INGREDIENTS

• butter - 50 g.;
• onion - 1 kg.;
• thyme leaves (thyme, thyme) - 2 tbsp.;
• sherry (dry sherry, unsweetened wine) - 3 tbsp.;
• beef broth - 1-2 liters;
• garlic - 2 cloves;
• french baguette - 1 pc.;
• extra virgin olive oil;
• gruyere cheese - 100 g.

METHOD

1. Melt the butter in a saucepan and sauté the diced onion and thyme until soft over low heat, about 20 minutes.
2. Increase the heat and sauté the onion for another 15 minutes, until deep golden and starting to caramelize, stirring occasionally.
3. Pour in the sherry and cook for another 2-3 minutes, then pour in the broth, season with salt and pepper, bring to a boil, reduce heat and simmer for 10 minutes.
4. Meanwhile, toast the thinly sliced ​​baguette on 2 sides until golden brown. Rub garlic cloves on both sides. Drizzle with olive oil and sprinkle with grated cheese. Place on a baking sheet and place under the grill for a few minutes until the cheese is melted.
5. Dip the cheese baguette slices on top of the soup and serve.