Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 4-6

Ingredients:

7 large onions, cut in half, then thinly sliced (about 14 cups)

1 stick butter

1 tsp. salt

1 tsp. pepper

2 gloves of garlic

1/4 tsp. dried thyme leaves

1 bay leave

3/4 C. dry sherry

5 C. beef flavored stock or vegetable

3 C. seasoned croutons

4 slice of provolone

6 oz. of monetary jack

1 tsp. beef base or one bullion cube (optional depending on taste)

What to do:

In a large pot add the butter and turn the heat to medium-low. Once the butter melts, add the sliced onions. Stir the onions to coat them in the butter. Continue to cook the onions over medium-low heat until they are golden brown. It will take about 25 minutes. Stir every 10 minutes, and lower the heat if necessary. The onion should slowly caramelize, not burn.

Add garlic, bay leaf, and thyme to your onions and cook uncovered, making sure to stir often, until starting to soften, 3 to 4 minutes. Here is where you would add the beef base if you wanted a deeper flavor.

Stir in your dry sherry, Worcestershire sauce, and salt and pepper; turn the heat up a bit and simmer for 1 to 2 minutes.

Add your broth and bring it to a boil. Reduce your heat to a simmer and cook an additional 5 minutes.

When you’re ready to eat, preheat the broiler. Ladle the soup into bowls, top each with croutons, monetary jack cheese and provolone cheese. Put the bowls into the oven to toast until your cheese becomes bubbly.

Christina’s Notes:

I have on many occasions used whatever cheese I had in the fridge. But, I wouldn’t think cheddar would be better in this dish….just saying.  For the croutons: Cut day old French bread (or any kind you have left over) into cubes. Drizzle olive oil and dried herbs of your choice onto the bread. Bake for 10-15 minutes in a 350 degree oven or until they are dried out.