French Onion Soup

1. Peel and slice the onions in medium slices, pole to pole. Peel and thinly slice the shallot. In a large soup pot, melt the butter in the olive oil. Once melted, add the onions, shallot, and one teaspoon of salt, tossing to coat. Cover and cook over medium-low heat for 10 minutes. Uncover and continue to cook for 30-40 minutes, stirring often, until the onions and shallot are brown and caramelized. Deglaze the pan by adding the vermouth and sherry.
2. Add 1 cup of beef broth to the onions, allowing the liquid to evaporate and the pan to become nearly dry. Sprinkle 2 tablespoons of flour over the top of the onions. Stir for 3 minutes allowing the flour to cook and to form a roux with the onions.
3. Add a second cup of broth to the onions and deglaze the pan once more. The mixture will thicken slightly. Add the remaining beef broth, chicken broth, bay leaf, Worcestershire sauce, thyme stems and rosemary sprig. Allow the soup to simmer, covered, for 20-30 minutes.
4. While the soup is simmering, slice the bread into 1" slices. Rub the garlic cloves on both sides of the sliced bread as well as on the inside of the soup bowls. Cut the bread into 1" cubes and toss the cubed bread with the olive oil to coat. Place the bread cubes in a single layer on a baking sheet and toast under the broiler for 2-3 minutes. Turn the cubes and toast for another minute. Watch closely to avoid burning.
5. Ladle the onion soup into broiler-safe bowls, removing the thyme and rosemary stems. Float the croutons in a single layer on the soup's surface. Top each bowl with a generous sprinkle of shredded Gruyére cheese. Place under the broiler for 2- 4 minutes, or until the cheese is fully melted and bubbly. Serve immediately.

Topping:

• 6 slices French bread (2-3 day-old bread is best)
• 2 cloves garlic
• 2 tablespoons olive oil
• 6 oz. Gruyére cheese, coarsely shredded
• Additional fresh thyme to garnish