Classic Onion Soup

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1/2 stick butter or 4 tablespoons olive oil

2 pounds yellow onions, peeled, thinly sliced

6 cups Winter Vegetable Stock

Salt and freshly ground black pepper, to taste

1 tablespoon dry sherry or cognac

1 clove garlic

6 (1-inch) slices crusty white bread

1 cup grated Gruyere cheese

1/4 cup grated Parmesan cheese