▢3 large onions - or about 2 lbs of onions I like to use a mixture of onions ▢3 tbs butter ▢1 teaspoon sugar ▢2 sprigs fresh thyme ▢½ teaspoon oregano leaves ▢1 bay leaf ▢½ cup cooking Sherry ▢2 quarts of veg or beef broth ▢2-3 large garlic cloves minced ▢1 baguette sliced crosswise ▢1 lb swiss cheese
Slice onions thin. In a large stock pot or dutch oven place all onions on med-heat and allow to sweat for a few minutes.
Add sugar. Continue stirring and browning the onions. Adjust the heat if they are scorching or not cooking.
Add broth and let soup simmer for at least 30 minutes up to a couple of hours. Under broiler toast baguette slices till golden brown and nice and dry.
Shred cheese. In an oven-proof individual sized soup bowl or mug ladle in soup. Top with baguette and a handful of cheese. Place soups on a foil lined sheet cake pan and broil until cheese is melted. Serve immediately.