1 tbsp. oil (olive)
2 tbsp. butter
6 medium onions, thinly sliced
salt and pepper
2 tsp. thyme or poultry seasoning
1 bay leaf
1/2 c. dry sherry (optional)
6 c. beef stock
4 thick slices crusty bread, toasted
2 1/2 c. shredded Gruyere or Swiss cheese

Heat deep pot; add oil and butter. Add onions; season with salt, pepper and 1 teaspoon thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry (optional) to the pot and deglaze the pan drippings. Add beef stock and cover pot to boil soup to quick boil. Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Place broiler on high. Once soup reaches a boil, ladle into bowls. Float toasted bread on soup and cover each bowl with mound of cheese. Sprinkle remaining thyme on cheese and place pan and soup bowls under hot broiler until cheese melts and bubbles.