1 stick butter
4 large onion, very thinly sliced
1 teaspoon ground thyme
Salt and freshly ground black pepper
1-ounce dried porcini mushrooms
1/4 to 1/3 cup dry sherry
1 cup white wine
1 small bundle made with fresh flat-leaf parsley, a few sprigs fresh sage and fresh bay leaves
2 quarts beef stock
8 (1/2-inch) thick slices baguette
1 large clove garlic, peeled and halved
1 1/2 cups grated Gruyere
1/2 cup grated Parmigiano-Reggiano
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