O.K. I know that I have posted this recipe before but here goes again.
1 stick unsalted butter or 1/4 cup bacon fat
5# yellow onions sliced thin on the vertical
6 qts. beef stock (preferably home made)
1/2 cup dry sherry (NOT COOKING SHERRY)
two or three sprigs of fresh thyme stripped but not chopped
2 bay leaves
salt and pepper to taste
one French loaf cut into rounds
1/4-1/2 cup extra virgin olive oil
2 or 3 cloves fresh garlic, slightly smashed
several slices of Gruyere or Swiss cheese
On medium low heat, melt butter and add onions. Add a pinch of salt so as to draw out the moisture of the onions. Reduce the heat to low and continue to cook the onions until dark golden color. Do not blacken as you will have to start over again. Add sherry and stir up all of the caramel color off the bottom of the pan. Add bay leaves, thyme, beef stock and salt and pepper. Bring to simmer and let cook for one hour uncovered. Salt and pepper to taste. Meanwhile, brush the French bread rounds with olive oil and then toast in oven or grill until golden. Rub with the smashed garlic while still warm and crispy. Ladle out into stoneware or oven safe bowls, top with toasted bread and cheese. Place into a broiler until cheese is bubbly and browned. Eat and enjoy!!