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1
Melt the butter with the oil in a large Dutch oven over medium heat.
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2
Add the onions and cook, stirring occasionally, until caramelized, about 40 minutes.
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3
Add the garlic and cook for 1 minute.
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4
Add the brandy and sherry and boil until almost completely evaporated, about 2 minutes.
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5
Stir in the flour and cook for 2 minutes.
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6
Whisk in the stock and thyme, bring to a simmer, and cook until the soup is slightly thickened, about 15 minutes.
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7
Season with salt and pepper and discard the thyme.
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8
Preheat the broiler.
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9
Divide eight 16-ounce ovenproof crocks between 2 baking sheets.
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10
Put a slice of bread in the bottom of each crock.
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11
Fill each crock until three-quarters full.
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12
Place another slice of baguette over each soup and divide the cheese on top.
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13
Carefully slide the crocks under the broiler and broil until the cheese is melted and golden brown, 2 to 3 minutes.
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14
Remove from the broiler and top each with a dollop of parsley pesto.
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15
Combine the parsley, garlic, and pine nuts in a food processor and process until coarsely chopped.
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16
With the motor running, slowly add the oil through the feed tube and process until combined.
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17
Add the cheese, season with salt and pepper, and pulse a few times just to incorporate.
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18
Scrape into a bowl.
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19
The pesto will keep for up to 2 days in a tightly sealed container in the refrigerator.
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20
Bring to room temperature before serving.
