1/8 c. clarified butter or salad oil
4 med. sliced onions
1 c. sherry
1 c. apple cider, unfiltered
1 1/2 qts. beef stock or bouillon
Salt, pepper and bay leaf

Cook onions in oil, allow to brown slightly. Add sherry and cider, stock and bay leaf. Let simmer for 2 hours. Serve with grated cheese on top and French bread on the side.