Serves 2 big heaping bowls or 4 appetizer-size portions
2 1/2 Yellow/Vidalia Onions
2 1/2 White Onions
or 2 of one and 3 of the other
4 tbsp butter
2 tbsp chopped fresh thyme or 3/4 teaspoon dried thyme
1 tbsp flour
3 Cups Beef Stock
a little bit less than 1/4 cup Cooking Sherry
1/2 cup dry white wine
3/4 cup Jarlsberg (Swiss) cheese, grated
3/4 cup Gouda cheese, grated
(Traditional recipes call for gruyere cheese but it is pretty pricey and basically tastes like swiss. I find swiss a little bland and boring so I like to mix it with Gouda to give it more flavor.)
1 French baguette (I use 4 slices per bowl)
salt and a generous amount of pepper
Cut the onions into half circles. Heat up the 4 tbsp butter in a big saucepan on low-medium heat. Add the onions and some salt and pepper. Spread out onions to evenly coat the pan. Cook onions until they are soft and translucent and starting to turn brown - about an hour (I cover them for more than half this time).
After onions are cooked, sprinkle with 1 tbsp flour and stir. Then add the cooking sherry, white wine, beef stock and thyme plus some more salt and pepper (more pepper than salt) and cook for about another 30 minutes to let the flavors combine.
Grate the cheese and cut the slices of french bread. Set the oven to broil on high. When the soup is done cooking, fill the (oven-safe) bowls. Place the pieces of bread in the bowls and cover with a heap of cheese. Carefully place the bowl on the top rack in the oven for about 5 minutes. Keep an eye on the cheese because to can go from unmelted to charred black pretty rapidly. Once the cheese is turning golden brown, take the bowls out of the oven, serve and Bon Appetit!