French Onion Soup

1.Sweat onion and garlic in oil in a large pot over medium heat, covered, for 10 minutes.

2.Uncover, increase heat to medium-high and cook until onion is caramelized, stirring frequently, 20 minutes.

3.Deglaze with wine and sherry; increase heat to high and simmer to evaporate liquids, stirring often.

4.Stir in flour and cook 1 minute longer.

5.Add both broths and thyme; simmer 10 minutes, season with salt and pepper, and remove thyme sprig.

6.Preheat broiler to high.

7.Divide soup among 4 oven-safe bowls, top each with baguette slices and some of the cheeses.

8.Place bowls on a baking sheet and broil until golden, 3–4 minutes.