1½ pounds Alpine-style cheese (here), grated
1. In a large Dutch oven, melt the butter over medium-high heat. Add the onions and cook until softened, stirring intermittently. 2. Reduce the heat to medium-low and cook, stirring every few minutes, until the onions are softened and deep brown in color. Season lightly with salt and pepper as the onions cook. Add a splash of water as you stir if the pot starts to look dry. This should take at least 1 hour, and if you can spare 2, you will be rewarded in flavor later. 3. Add the sherry and bring the mixture to a low simmer, stirring to loosen any onions from the bottom of the pot. After about 5 minutes add both broths, the thyme sprigs, and the bay leaves and bring the mixture to a simmer over medium-high heat. Reduce the heat to maintain a very gentle simmer and let the mixture cook for 30 minutes. 4. Meanwhile, preheat the broiler. Toast the bread under the broiler until golden brown and crisp throughout. Rub each piece of bread with the cut face of the garlic clove. 5. When the onion-broth mixture has reduced to a thicker soup consistency, spoon it into four ovenproof soup bowls. Top each with a layer of grated cheese, then the toast, then another layer of grated cheese. 6. Set the bowls on a baking sheet and broil until the cheese melts and starts to bubble and brown. 7. Remove the thyme sprigs, sprinkle the thyme leaves over each bowl to garnish, and serve. Serve with a chilled, dry Alsatian white wine, such as Riesling or GrĂźner Veltliner, or an Arbois from the Jura. TIP: