While making this at home can be quite time-consuming to make the beef stock & caramelize the onions. The end result is totally worth it.

4-6 T Olive Oil
3# Onions, sliced thin
3 fresh Bay Leaves
2 T Fresh Thyme
½ c. Dry Vermouth or White Wine
1 T Coarsely Ground Salt
½ T Ground Pepper
8 C. Beef Stock (homemade preferred)
Dry Sherry
Gruyer Cheese, sliced very thin
6 slices ¼” thick Parisian Bread, toasted

In a large stock pot, heat oil over high heat.
Add onions and bay leaves.
Reduce heat to medium & cook until well onions are browned (about 45 minutes)
Remove the bay leaves.
Add thyme.
Deglaze pot with vermouth (or wine) scraping up the bits from the bottom of the pot.
Season with salt & pepper.
Stir in beef stock.
Bring to boil, reduce heat and simmer for 30 minutes.

To Serve:
Heat broiler to HI.
Put about 2 tsp. dry sherry in single serve crock bowls.
Place 2 croutons in each bowl.
Ladle soup into bowls and top with cheese.
Broil for 3 minutes or until cheese is bubbly.