Serves 4 to 6.

4 Large Yellow Onions, skins removed, cut in half (root to tip), then thinly sliced   
1 Tbs. Dried Thyme or 2 Tbs. Fresh Thyme                                
6 - 8 Cups Beef Stock
¼ Cup Dry Sherry (optional)
2 Tbs. Unsalted Butter
2 Tbs. Olive Oil                              
1 ½ tsp. Salt
¾ tsp. Freshly Ground Black Pepper
Baguette Slices,1/3” thick
Shredded Swiss and/or Gruyere Cheese

METHOD:
Melt butter in large soup pot set over medium heat.  Add olive oil and heat through.  Add onions and cook slowly over medium heat until onions soften and begin to turn golden, about 25 minutes, stir frequently.

Reduce heat and add in thyme. Continue cooking, stirring often, until onions have turned a rich golden brown, about 15 minutes more.   When onions have caramelized, deglaze pan with dry sherry.  Increase heat and continue to cook, stirring constantly, until alcohol has cooked off, about 3 minutes.

Next, pour in beef stock and bring mixture to a boil.  Reduce heat and allow soup to simmer for approximately 20 minutes.

Season to taste with salt and freshly ground pepper.

Top soup with toasted baguette slices and Gruyere cheese.  If serving in ovenproof bowls, place soup under broiler to melt cheese, about 5 minutes.