Classic French Onion Soup with Jersey Butter and Gruyère Croutons

Preheat oven to 350°F (175°C).

In a large heavy-bottomed pot or Dutch oven, melt the Jersey butter over medium-low heat. Add the sliced onions and shallots and cook, stirring occasionally, until they are deeply caramelized and golden brown, about 45-50 minutes. Be patient, this step is crucial for the soup's flavor. Reduce heat if onions are browning too quickly.

Add the minced garlic and cook for another minute until fragrant.

Deglaze the pot with the dry sherry or white wine, scraping up any browned bits from the bottom. Cook until the sherry is almost completely evaporated, about 2-3 minutes.

Add the beef broth, thyme sprigs, bay leaf, and Worcestershire sauce. Bring to a simmer, then reduce heat to low and simmer for at least 30 minutes to allow the flavors to meld.

While the soup simmers, prepare the Gruyère croutons. Toss the baguette slices with olive oil, salt, and pepper. Place them on a baking sheet and bake for 8-10 minutes, or until lightly toasted.

Remove the croutons from the oven and top each slice generously with grated Gruyère cheese. Return to the oven for 2-3 minutes, or until the cheese is melted and bubbly.

Remove the thyme sprigs and bay leaf from the soup. Season with salt and pepper to taste.

Ladle the soup into broiler-safe bowls or ramekins.

Top each bowl with 2-3 Gruyère croutons, overlapping them slightly.

Turn on the broiler. Place the bowls under the broiler for 1-2 minutes, or until the cheese is melted and slightly browned and bubbling. Watch carefully to prevent burning.

Let cool slightly before serving. Be careful, the bowls will be hot!