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  • 7 medium yellow onions, sliced
  • 6 tablespoons unsalted butter
  • 4 thyme springs, leaves stripped
  • 1 bay leaf
  • 1/2 cup dry sherry
  • 4 cups beef stock
  • 2 cups chicken stock
  • French bread croutons/slices (Just crisp in an oven)
  • Gruyere cheese - 2 cups shredded or 6 slices


  • In a large pot over medium heat, melt the butter. Add the onions, bay leaf, and thyme leaves and reduce the heat to medium-low. Cook, stirring frequently, until the onions begin to turn golden brown--about 25-30 minutes.
  • Add the sherry and cook until it is almost evaporated and onions turn brown, about 15 minutes.
  • Add the beef and chicken stock and bring to a boil. Lower to a simmer, and simmer uncovered for 30 minutes. Add salt and pepper to taste.
  • Ladle the soup into the oven-proof bowls. Top with a French bread crouton and a handful (or slice) of the gruyere. Bake at 450* until cheese is bubbly and starts to turn brown, about 8-10 minutes.

Categories: Misc. Soup/Stew  Soup  Soup 
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