Recipe from "Parisian Home Cooking" by Michael Roberts

2 pounds medium yellow onions, finely-chopped (about 6 cups)
5 cups low-sodium beef broth
2 Bay Leaves
2 sprigs fresh thyme or 1 teaspoon dried
1/4 t freshly grated nutmeg
2 t salt
Freshly ground pepper
3 T unsalted butter
1/3 cup medium-dry sherry (optional)
3 T bread crumbs
1/4 c freshly grated parmesan cheese
1/4 c grated Gruyere cheese

1) Place half (3 cups) of the onions in a soup pot with the broth, bay leaves, thyme, nutmeg, salt and pepper. Cover and bring to a boil over high heat. Lower the heat to medium and simmer for 2 hours, or until the onions have completely fallen apart.

2) Meanwhile, melt 1 T of the butter in a small heavy skillet over low heat. add the remaining onions and the sherry, if using, and cook, stirring occasionally, until the onions turn a dark golden color, about 1 hour.

3) Scrape the onions in the skillet into the soup pot, add the bread crumbs, and simmer, uncovered, over medium heat for 30 minutes. Remove the bay leaves and thyme sprigs.

4) Preheat the oven to 300 F.

5) Add the parmesan cheese to the soup and simmer for another 5 minutes. Place six ovenproof bowls on a baking sheet, pour the piping-hot soup into the bowls, sprinkle with the Gruyere cheese, and place on a rack in the oven. Leave in the oven for 5 minutes to melt the cheese before serving.

Here is what I did. I used dried thyme. I used the sherry. Out of fresh parmesan so that was a no-go. also, poured a bit of the soup into the skillet to de-glaze the sauteed onions.

My dh (who is not a "foodie") thought this was delicious. I agree. It is restaurant quality soup.

Enjoy all!