French Onion Soup

5 large yellow onions halved and then thinly sliced across grain
(I’ve used a variety of onions, including red, white, yellow, sweet Vidalia, and even shallots to get a deeper flavor.)
Enough olive oil to cover the bottom of the pot
32 ounces beef broth
2 bay leaves
4 thyme sprigs
Kosher Salt
Black pepper
a stick of butter
4 fl oz Beer, sherry, or brandy (I used 124-proof brandy that I purchased from a distillery in town)
2 tons of flour
Emmental or baby Swiss
Parmesan cheese
sourdough bread
kosher salt to taste

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