Onion cream soup with caramelized onions

Ingredients:

• 2 tbsp (30 g) butter
• 4 onions, cut into half rings
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 2 cloves garlic, finely chopped
• 60 ml dry sherry or red wine
• 1 liter of beef broth
• 250 ml of water
• 250 ml. 35% cream

To prepare croutons:

• 4-6 slices baguette, cut 1 cm thick.
• 1/2 cup (50 g) crumbled blue cheese

Preparation:

1. Melt the butter in a saucepan over medium heat, add the onion, thyme, and salt and pepper to taste. Sauté for 2 minutes, until the onion begins to soften. Reduce the heat, cover, and cook, stirring occasionally, for 20 minutes, until the onion is completely soft. Remove the lid and continue cooking, stirring constantly, for another 15–20 minutes, until the onion is caramelized.
2. Then increase the heat slightly, add the garlic, and sauté for 1 minute. Add the sherry and, stirring, bring to a boil. Then add the broth and water and bring to a boil. Reduce the heat and simmer for about 10 minutes.
3. To make the croutons: Preheat the oven to broil. Lightly toast the bread slices on both sides. Remove from the oven and spread with blue cheese.
4. Hot before serving onion soup puree Mix with cream, add salt and pepper to taste. Pour into broth cups, adding one crouton at a time, and bake in the oven for 2 minutes until the cheese melts. Serve immediately.