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Ingredients
  • 3 tablespoons unsalted butter, cut into pieces (olive oil for vegan)
  • 4 lbs yellow onions, halved and sliced vertically into ¼-inch-thick slices
  • 2 cups water, plus extra for deglazing
  • ½ cup dry sherry
  • 6 cups low-sodium vegetable broth
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 small baguette, cut into 8 ½-inch slices
  • 4 ounces Emmental, Gruyère or light Swiss cheese (substitute vegan or leave off for vegan)
Steps
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