French Onion Soup

Today I made some homemade french onion soup. I got the idea from this recipe by Cook's Illustrated, although I didn't follow it exactly I just basically followed the general idea. Here is what I did:

1. Took two extra large yellow onions, cut them in half, then sliced thinly from end to end. Put in a medium-to-large sized enameled cast iron pot that has been sprayed with non stick cooking spray, separating the onions as you add them. Take 3 tbsp butter, cut into cubes, and scatter around pan.
2. Bake in a 400 degree oven for 1 hour with lid on tightly.
3. After the hour is up, remove lid, stir well and bake another 45 mins with lid cracked open. Be careful that onions don't burn. You want to them to brown and form a little bit of crust (fond) in the pan but don't let them burn!
4. Remove from oven and add enough water to deglaze the pan. Let all liquid cook off, then add 1/4 c sherry and deglaze.
5. Add 1 bay leaf and 1/4 tsp thyme. Add a little freshly ground black pepper.
6. Add 1 can beef broth and 2 cans chicken broth. (You can use low sodium if you don't like salty stuff like I do.) Add a splash of soy sauce and a bunch of shakes of Maggi seasoning.
7. Bring to a boil and simmer about 10 minutes.
8. Slice french bread into thick pieces, and butter each side of the bread. Sprinkle lightly with garlic powder on top side. Place one slice provolone cheese onto each piece of bread and broil until cheese is melted and bubbly and just beginning to brown.
9. Ladle soup into bowls and top with one slice of bread w/ melted cheese. Serve immediately.

Next time I make this I made add a little garlic. This was SOOOOOO good. I will most definitely be making it again.