French Onion Soup

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tablespoons unsalted butter, cut into 3 pieces

large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices

Table salt

cups water, plus extra for deglazing

cup dry sherry

cups low-sodium chicken broth

cups beef broth

sprigs fresh thyme, tied with kitchen twine

bay leaf

Ground black pepper

small baguette, cut into 1/2-inch slices

ounces shredded Gruyère cheese (about 2 1/2 cups)

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