Caramelized Onion and Potato Soup with Cheesy Baguette

Method

1. In a large nonstick skillet, combine the sliced onions, water, 1 tablespoon of olive oil, and 1 teaspoon of salt. Cook over medium-high heat until the water simmers, then cover and cook for 10 minutes until the onions are soft.
2. Remove the lid, sprinkle the brown sugar over the onions, and spread them evenly across the pan. Cook for 1 minute, then stir, scraping up any browned bits. Repeat this process until the onions are deeply caramelized, about 15-20 minutes. Transfer to a bowl.
3. Pour 1 cup of beef broth into the same skillet over high heat. Scrape the bottom to release any browned bits. Set this flavorful liquid aside in the skillet.
4. Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sauté the minced garlic until fragrant, about 30 seconds. Add the potatoes, remaining 5 cups of beef broth, remaining 1 teaspoon of salt, black pepper, and the reserved deglazing liquid. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until potatoes are very tender.
5. Remove the pot from the heat and purée the soup until smooth using an immersion blender (or a stand blender in batches). Gradually whisk in the warmed half and half, followed by the Worcestershire sauce and caramelized onions. Return to medium heat, stir, and simmer for 5 minutes until heated through. Season with additional salt and pepper to taste, then remove from heat.
6. Preheat your oven's broiler. Ladle the soup into oven-safe crocks, leaving about 1 inch of space at the top. Place a slice of baguette on top of the soup in each crock, then sprinkle generously with cheddar cheese. Place the crocks on a baking sheet and broil for 2-4 minutes, until the cheese is melted, browned, and bubbly. Garnish with fresh thyme, if desired, and serve immediately.