8 T. unsalted butter
4 large yellow onions, thinly sliced and separated into rings
1 T. white sugar
2 cloves garlic, minced
½ cup good sherry
8 cups of reduced sodium beef broth (2 packagers of Swanson's)
Salt and pepper to taste
¼ tsp. dried thyme
1 bay leaf
toasted slices of French or Italian style baguette
½ cup shredded Gruyere cheese
¼ cup of any good hard white cheese
2 T. mozzarella cheese
In a heavy pot, heat the butter and sauce the onions until they become translucent, about 10 minutes on medium high heat. Add the sugar, reduce heat and stir often. Cook the onions until they are soft and browned.
Stir in garlic and cook until fragrant, about 1 minute.Stir in the sherry and scrape the bottom of the pot to release the fond (brown bits).
You may transfer to a slow-cooker at this point or cook on top of the stove. Add the beef broth, thyme, bay leaf and season with salt and pepper. Simmer for 4 to 6 hours (slow cooker, high setting)
When ready to serve: Ladle soup in serving bowls (oven ready) about ⅔ full. Float 2 to 3 slices of toasted bread on top.
Combine the shredded cheese and top the bread with as much of the cheese as desired (the more the better).
Place soup bowls on a baking sheet and broil until cheese is browned and bubbling.