8 large yellow onions, thinly sliced
2 sprigs fresh thyme
2/3 cup sherry
4 cups beef broth
2 cups chicken broth
1 clove garlic, cut in half
1/2 cup. Gruyere cheese, shredded
Melt butter in a large pot (at least 6-8 quarts). Add onions and thyme, stir frequently. Add a pinch of salt. Cook for about 30 minutes until onions have cooked down and are golden brown, stirring frequently.
Deglaze pan with sherry and cook it is absorbed by the onions. The onions will turn a dark brown color in10-15 minutes.
Add beef broth, chicken broth, red wine, Herbs De Provence, and the bay leaf. Bring mixture to a boil.Simmer for about 30 minutes. Season to taste with salt and pepper.
Remove bay leaf from soup.
In separate bowl, mix shredded cheese together. Top slices of bread with cheese mixture and toast in toaster over. Please in bowl with soup. Enjoy!