French Onion Soup with Jersey Gruyere Croutons

Heat the Jersey butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until they are softened and begin to caramelize, about 30-40 minutes. Reduce heat as needed to prevent burning. The onions should be a deep golden-brown color.

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

Deglaze the pot with the dry sherry, scraping up any browned bits from the bottom. Cook for 2-3 minutes, allowing the alcohol to evaporate.

Pour in the beef broth, add the thyme sprigs, bay leaf, and Worcestershire sauce. Bring to a simmer, then reduce the heat and let simmer for at least 20 minutes, or up to an hour, to allow the flavors to meld. Season with salt and pepper to taste.

While the soup is simmering, prepare the croutons. Preheat your oven to 375°F (190°C).

Arrange the baguette slices on a baking sheet and bake for 8-10 minutes, or until lightly toasted.

Remove the thyme sprigs and bay leaf from the soup.

Ladle the soup into oven-safe bowls or ramekins.

Top each bowl with toasted baguette slices, overlapping slightly. Generously sprinkle the grated Jersey Gruyere cheese over the bread.

Place the bowls on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly and lightly browned.

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