Ingredients

• 5 TBSP Unsalted butter
• 1 TBSP Extra virgin olive oil
• 3 lbs Sweet onions
• 1 Cup White wine
• 6 Cups Beef stock
• 1 Bunch Thyme
• 3 TBSP Dry sherry
• 2 TBSP Soy Sauce
• 1 Cup Gruyere cheese, grated
• 1 Cup Gouda cheese, grated
• 6 Bread slices

Method

1. Slice onions thinly
2. Add butter and olive oil to a 6-8 qt pot. Heat until it begins to boil.
3. Add the onions and disperse the salt. Heat over medium heat, stirring occasionally, for 45 minutes.
4. Deglaze with white wine. Bring up to a boil and reduce to about 70 percent of total volume.
5. Add beef stock, soy sauce, and a bundle of thyme. Simmer for 20-30 minutes.
6. Finish with sherry, simmer for 1-2 minutes, remove from heat and add butter until melted and emulsified. Season to taste with salt and pepper.
7. Grate gruyere and guoda cheese. Toss together.
8. Brush ½ in slices of bread with olive oil at 425 F
9. Ladle soup into oven-safe bowls
10. Leave a quarter in of space, place under high broiler 2-3 min.

Prep Time 15m Cook Time 75m Total Time 1.5h Total Yield 6