1. Peel halve and thinly slice the onions. Melt the butter in a large stock pot; add the onions and garlic. 2. Cook stirring occasionally until the onions are soft and carmelized to a medium dark brown. 3. Deglaze the pot by adding the sherry first and then the stock. 4. Cook for an additional 15-20 minutes. 5. For the gruyere toasts; place the bread slices on a baking sheet and cover with the grated cheese. Bake at 350 degrees farenheit until the cheese is melted and bubbly. 6. To serve, ladle soup into bowls and place 1-2 of the cheese toasts on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
