Finally found the perfect recipe for this soup! I've tried so many. Thanks Take Home Chef.

• 2 tablespoons/30 ml olive oil
• 6 onions (about 3 pounds/1.4 g total), thinly sliced
• 4 garlic cloves, finely chopped
• 2 large sprigs fresh thyme
• 1 bay leaf
• 1/2 cup/110 ml dry red wine
• 1/2 cup/110 ml sherry
• 8 cups/2 liters good quality beef stock
• Salt and freshly ground black pepper
• 6 3/4-inch-/2-cm-thick slices sourdough bread
• 6 ounces/175 g Gruy?re cheese, shredded
• 2 tablespoons/about 5 g thinly sliced fresh flat leaf parsley