1 stick (8 tablespoons) butter
1 teaspoon dried thyme
6 large yellow onions, very thinly sliced
2 fresh bay leaves
Kosher salt and freshly ground pepper
1/3 cup dry sherry
Two 10-ounce cans beef consomme
1 large or 2 medium loaves French bread, split horizontally and then halved crosswise to make 4 pieces
2 cups shredded gruyere
12 ounces ripe Camembert, sliced
2 tablespoons white wine vinegar or white balsamic vinegar
1 tablespoon honey or 1 teaspoon superfine sugar
2 teaspoons fresh lemon juice
1 small shallot, grated
1 tablespoon Dijon mustard
1/3 cup EVOO
Kosher salt and freshly ground pepper
6 to 8 cups chopped earthy or crisp greens, such as spinach, escarole and romaine hearts
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