5-6 sweet onions
1 1/2 c sherry wine
2 qt beef stock
1 qt chicken stock
1 sprig rosemary
6 sprigs thyme
4 cloves garlic

12 ea peppercorns
3 T salt
2 T water
4 c Gruyere cheese
Croutons
Cheese cloth
Butcher’s twine

method: Cut onions in half. Place flat end on cutting board and cut thin slices. Heat a wide, heavy bottomed pot or Dutch oven on medium heat. Add 1/2 cup of olive oil. When oil is hot, add onions, salt and water, stir onions to break up then let sit for 15 minutes. It is important not to stir here to let the natural sugars in the onions start to caramelize. This is where the deep rich onion flavor comes from. After onions on bottom have browned, stir every 5-10 minutes till all onions have a nice caramel color. Add sherry; be sure to scrape up the bottom of your pot. Secure the rosemary, thyme, garlic and peppercorns with butcher’s twine and cheese cloth and add to onions. Add your stocks (if you can’t use stock, use low-sodium broth). Raise heat and bring to a boil, then reduce to a simmer. Simmer to let the flavors develop for 30 minutes. Taste and season with salt and pepper if necessary. It is best to cool the soup overnight, as the flavors will intensify greatly. When ready to serve, fill your crock 2/3 with hot soup, add 3-4 croutons, and top with a generous amount of gruyere cheese. Place under your broiler on the middle shelf of your oven until cheese melts and is just starting to turn brown. Top with sliced chives or scallions if desired.