French Onion Soup

My husband loves French Onion Soup. Any time he orders soup from a restaurant there's a 95% chance it's going to be French Onion. I came across this recipe while perusing Annie's Eats and had to make it for him. I followed the recipe she has posted, except where I note.

I served it with salad and the extra baguettes. It makes about 4 servings. Enjoy!

Ingredients
2 tbsp. unsalted butter
2 large red onions, thinly sliced
Pinch of sugar
2 leeks, including tender green portions, thinly sliced
2 cloves garlic, minced
3 cups low-sodium chicken broth
¾ cup low-sodium beef broth
¼ cup dry red wine
2 sprigs fresh parsley
1 sprig fresh thyme (I used dried thyme)
1 bay leaf (I omitted...I just do not like bay leaf)
Salt and pepper, to taste
Baguette slices, ¾-inch thick
Sliced Gruyere cheese

Directions
Melt the butter in a Dutch oven or large stockpot over medium-high heat. Add in the sliced red onions, reduce the heat to medium, and cook, stirring frequently, until the onions have wilted. Mix in the sugar and leeks and continue to cook, stirring frequently, until the onions are completely caramelized and dark in color (about 15 more minutes). Add the garlic to the pot and sauté just until fragrant, about 1 minute. Stir in the chicken and beef broths and red wine, scraping the browned bits from the bottom of the pot. Add the parsley, thyme and bay leaf. Cover, reduce the heat to medium-low and simmer about 30 minutes. Discard the herbs and season with salt and pepper to taste. Preheat the broiler with an oven rack in the upper-middle position. Portion the soup into oven-safe bowls or crocks placed on a baking sheet. Top each serving with two baguette slices, and layer with thin slices of Gruyere cheese. Place under the broiler until the cheese is browned and bubbly, 2-5 minutes.