3poundsonionscut in half and sliced (I don't slice mine super thin, nor super thick, just between ¼ and ½ inch, what is that? ⅓ inch?) I used a combo half Vidalia (or other sweet onion) and half regular yellow.
¼cupextra virgin olive oilor butter, or combo of the two
3sprigs fresh thyme
1bay leaf
2large cloves garlicsliced
1tablespoonall-purpose flour
½cupdry white vermouth
¼cupdry sherry
6cupsbeef stockuse homemade or a quality low-salt one
1cupwater
Rind of the gruyereif you have it
Salt and freshly ground pepperto taste
6slicesabout ½ inch thick French bread, toasted in the oven
6ouncesgruyere cheesegrated or sliced
Special Equipment: 68 - ounce flameproof soup crocks or ramekins
Instructions
Heat the oil (and butter) over medium-high heat in a heavy pot or Dutch oven; when hot, add the onions, stir well. Once the onions start to cook and just begin to brown on the edges, turn the heat to low and cook, stirring occasionally for about 1 hour, or until they are caramelized and very soft. Turn the heat up to medium. Stir in the garlic, thyme and bay leaf; sauté for 1 - 2 minutes, then add the flour, stir in and sauté again for a few minutes; now pour in the vermouth and sherry and stir, allow to cook down for about 5 minutes. Add the beef broth, water, and gruyere rind (if using), simmer for 30 - 45 minutes. Taste and adjust seasonings with salt and freshly ground pepper.
Meanwhile: Toast the French bread slices in the oven and grate or slice the cheese.
Ladle the soup into the crock, place a bread slice on top and top with grated cheese. Place under the broiler until the cheese melts, about 2 - 3 minutes. Serve hot!