FRENCH ONION SOUP
5-6 large sweet onions
1½ cups sherry wine
2 quarts beef stock
1 quart chicken stock
1 sprig rosemary
6 sprigs thyme
4 cloves garlic
12 black peppercorns
3T salt
2T water
Croutons
4 cups Gruyère cheese
Cheese cloth
Butcher's twine

Directions
Cut onions in half. Place flat end on cutting board and cut thin slices. Heat a wide, heavy-bottomed pot or Dutch oven on medium heat. Add ½ cup of olive oil. When oil is hot, add onions, salt and water, stir onions to break up, then let sit for 15 minutes. It is important not to stir here, to let the natural sugars in the onions start to caramelize. This is where the deep rich onion flavor comes from. After onions on bottom have browned, stir every 5-10 minutes till all onions have a nice caramel color. Add sherry; be sure to scrape up the bottom of your pot. Secure the rosemary, thyme, garlic and peppercorns with butcher's twine and cheese cloth, and add to onions. Add your stocks (if you don't use stock, use low-sodium broth). Raise heat and bring to a boil, then reduce to a simmer. Simmer for 30 minutes, to let the flavors develop. Taste and season with salt and pepper, if necessary. It is best to cool the soup overnight, as the flavors will intensify greatly. When ready to serve, fill your crock 2/3 with hot soup, add 3-4 croutons, and top with a generous amount of Gruyère cheese. Place under your broiler on the middle shelf of your oven until cheese melts and is just starting to turn brown. Top with sliced chives or scallions, if desired. Enjoy!!!!