How to make it

  • In a large saucepan or Dutch oven, add butter and melt over medium heat.
  • Add the onions and lower the heat to medium low. Add the thyme leaves and cook, stirring frequently, until the onions start to turn golden brown, about 25 minutes.
  • Add the sherry and cook until the sherry is almost completely evaporated and the onions are brown, about 15 minutes.
  • Add the stocks and bring to a boil. Lower the heat to a simmer and simmer for 30 minutes. Season, to taste, with salt and pepper.
  • Preheat the oven to 450 degrees F.
  • Ladle the soup into 8 oven-proof soup bowls.
  • Place the soup bowls on a sheet pan. Place the croutons on top of the soup, to cover.
  • Top each bowl with 1/2 cup grated cheese.
  • Place in the oven and cook until the cheese is golden brown and bubbly, about 10 minutes.

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