So this is my favorite recipe, it is from the Chopping Block:
2 tablespoons of butter
4 Medium yellow onions thinly sliced
1/4 teaspoon thyme
salt and pepper
1/2 cup sherry*
5 cups beef stock**
Heat your pot, when it is hot add the butter. Let it melt and then add the onions, let the onions saute for 20-25 minutes stirring occasionally (Christina's note, our onions were huge so they filled the pot all the way to the top, do not worry as they cook, they reduce in size. I also added a pinch of salt at this step to heap the onions sweat)
Add the thyme, salt and pepper.
Add the sherry and use it to deglaze the bottom of your pot. Make sure you get all the yummy brown bits. Let the mixture simmer a bit until the sherry has evaporated.
Add the beef stock and bring to a boil. Then reduce the heat so to a simmer. Let the soup simmer for about 10 minutes. Taste and adjust the seasoning (Christina's note, if you are using a regular stock, you can reduce some of your salt. I also love extra thyme so I add more)
Get your oven proof bowls, cut the bread about 1/2 inches thick. Grate the cheese.
Ladle the soup into your bowls. Fill only 3/4 of the way, add the bread and then sprinkle the cheese. Set the bowls under your broiler for a couple of minutes (Christina's note watch the bowls as different ovens have different heat levels. It is a good idea to put them on a rimmed cookie sheet, because they are hot).
Remove, and add extra cheese if you wish (um yes!)
Let it cool for a moment and enjoy!
Serves about 6
*Use regular sherry not cooking sherry
**Vegetable stock can be substituted
-This is even better the next day, you can make the recipe up to adding the soup to the bowls.
-You can substitute thyme for herbs de Provence
If you make it, let me know your thoughts.