INGREDIENTS

2-3 tbsp butter

4 to 6 large sweet onions (4 to 6 cups), thinly sliced

1-2 garlic cloves, minced

Sea salt and freshly ground black pepper to taste

½ cup dry sherry 

2 tbsp flour

4 cups reduced sodium beef stock*

1 bay leaf

2 sprigs fresh thyme 

2-3 tbsp Worcestershire sauce

4-6 slices French baguette

1 cup shredded Gruyêre or Swiss cheese

INSTRUCTIONS 

In a large stock pot or Dutch oven, melt butter.

Add onions, garlic, and season with salt and pepper.

Cook over medium to medium high heat, 20 to 25 minutes, until they caramelize, turning tender and golden. Add sherry, and continue to cook over medium heat until most of the wine is absorbed.

Sprinkle with flour. Slowly add beef stock as well as  bay leaf and thyme sprigs, and bring to a boil.

Reduce heat, add Worcestershire sauce, and simmer approximately 20-30 minutes. Remove bay leaf and thyme sprigs.

Before serving soup, toast French baguette slices. Ladle soup into crocks or bowls, and place them on a cookie sheet. Top each with a toasted bread slice, pile with shredded cheese, and place under the broiler until cheese bubbles and edges are browned. 

Serves 4-6. 

*Use a reduced or low sodium broth to reduce salt content.