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1
To prepare the soup and toast:.
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2
Place a heavy based large pot over a moderate heat.
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3
Drizzle the olive oil into the hot pot and add the onions.
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4
Cook the onions for 1 hour or until they are golden, stirring often.
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5
Once the onions become very soft they will begin to stick to the bottom of the pot and turn a caramel brown color.
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6
As this occurs, scrape the browned onions from the bottom of the pot and stir them into the remaining onion mixture.
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7
Add the garlic, thyme and bay leaf to the onions and cook for 5 minutes or until the garlic softens.
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8
Add the red wine and sherry and stir to scrape up any browned bits on the bottom of the pan.
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9
Simmer for 5 minutes or until the liquids reduce by half.
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10
Add the stock and bring the soup to a gentle simmer, skimming any foam that rises to the top, if necessary.
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11
Season the soup lightly with salt and pepper.
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12
Add just a bit of salt and pepper here, but not too much since the soup will reduce as it simmers and the flavors will become more concentrated.
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13
Allow the soup to simmer uncovered for 25 minutes.
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14
Season the soup to taste with salt and pepper.
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15
Meanwhile, preheat the broiler on high.
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16
Arrange the sourdough bread slices on a baking sheet and broil for 2 minutes or until golden brown on top.
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17
Divide the soup among 6 high sided ovenproof serving bowls.
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18
Place the bowls of soup on a heavy baking sheet.
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19
Place one bread slice, toasted side down, on top of each bowl of soup.
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20
Divide the cheese among the soup bowls and sprinkle with parsley.
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21
Place the soup bowls under the broiler for about 3 minutes or until the cheese melts and is golden brown.
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22
Remove from the broiler and serve.
