Worlds Best French Onion Soup

2 Tbs. butter

2½ lb. onion thinly sliced

4 cans (14½ oz.) beef broth, divided

1 bay leaf

1 sprig fresh parsley

1 large sprig fresh thyme

2 Tbs. Madeira or sherry

salt & freshly ground pepper

8 ¾-inch-thick slices French bread

2 cups grated Gruyere cheese

Heat oven to 400-degrees. On stovetop, heat butter in a large saucepan over medium heat. Add onions & stir often until softened & golden brown, about 35 minutes. Increase heat to high & pour in ½ cup broth, stirring until most of the broth has evaporated & onions are browning again. Continue until you have used up 2 cups of the broth. Wrap bay leaf, parsley & thyme in cheesecloth. Add to soup, reduce heat to low & simmer covered, 15 minutes. Season with Madeira & salt & pepper to taste. Toast bread in oven on a cookie sheet, 5 minutes. Divide the soup among 8 ovenproof bowls. Sprinkle 2 Tbs. of cheese over each, then top with bread & 2 Tbs. more cheese. Place bowls on cookie sheet & bake until the cheese bubbles, 10 minutes. Makes 8 servings.