olive oil or cooking spray
1 tsp salt, plus addional ½ tsp salt
4 lbs yellow onions, sliced thin
½ cup of dry sherry
2 cups beef broth (Pacific)
4 cups chicken broth (Swanson Organic)
2 cups water
bouquet of thyme and a bay leaf
2 cups shreaded Gruyere cheese
toasted baguet slices.
In a large dutch oven add a little olive oil or cooking spray, add the onions and 1 teaspoon of salt.
Place in a hot, 400 deg oven for an hour. Stir, then place back in the oven for another hour. If not well browned, stir and return to the oven for another half an hour. Remove from the oven and cook on the stovetop over medium heat for 15 to 20 minutes. Add a little water (¼ cup) to deglaze. Cook another 6 to 8 minutes, repeat a couple more times. Deglaze with a ½ cup of dry sherry and cook about 5 minutes.
Add the beef broth, chicken broth, water, thyme and bay leaf. Simmer for about 30 minutes. Remove the thyme and bay leaf, add the remaining ½ teaspoon of salt if necessary, along with a little pepper.
Add to oven safe bowls or small crocks. Top each with toasted baguet slice and about ¼ cup of shreaded Gruyere cheese. Immediately place under broiler, near the top of the oven. Watch very closely, just until the cheese melts.
Serve immediately