Recipe adapted from Joy of Cooking:
Heat in soup pot over medium-low heat until butter is melted:
2 Tbs unsalted butter
2 Tbs olive oil
Add and stir to coat:
5 medium onions, thinly sliced
Pinch of dried thyme
Cook onions over medium heat, stirring occasionally, watching they don't scorch. As soon as they start to brown (about 15 minutes), reduce heat to medium low and continue to cook, covered, stirring more often, until the onions are a rich brown color (about 40 minutes).
2 Tbs dry sherry or cognac
Increase heat to high and cook, stirring constantly until sherry has cooked off. Stir in:
3 1/2 c vegetable stock (beef or chicken can also be used)
Bring to a boil, reduce heat and simmer, partially covered, for 20 minutes. Season with:
1 to 1 1/2 tsp salt
1/4 to 1/2 tsp freshly ground black pepper
Place 8 ovenproof soup bowls (K had enough for 4 ramekins) on a baking sheet. Ladle the hot soup into the bowls and top each serving with:
1 to 3 slices French bread, toasted if fresh
Sprinkle each bowl with:
3 Tbs grated Gruyere cheese
Broil or bake in a 450 degree oven until the cheese is melted and starting to brown. Serve immediately.
Thanks for a delightful dinner Kovai!