extra virgin olive oil (EVOO)
8 large onions, sliced
sea salt
3/4 cup sherry
4 bay leaves
1 bunch fresh thyme
2 (32 oz. ea.) boxes beef stock (Swanson)
1 baguette, sliced into rounds
1/2 lb. sliced Mozzarella cheese
4 stone soup crocks (or oven safe serving bowls)

In a large heavy stockpot coat the bottom with a thick layer of olive oil. Add the onions and sprinkle with salt. Stir the onions to coat them. Cook over medium heat, covered for 15 to 20 minutes. Remove the lid, reduce the heat to low and cook an additional hour.

When the onions are caramelized add the sherry, stock, bay leaves and thyme. Bring to a boil then reduce the heat and simmer another hour. Taste the soup and adjust salt and add pepper if you want.

Note: Remove bay leaves and thyme stems!

Toast baguette slices in the oven. Place 1 slice in each crock. Ladle soup over bread. Top with 1 slice Mozzarella cheese. Place under broiler until cheese browns and is bubbly. Stay close! This shouldn't take long!

Serve and enjoy!

Serves 4.

Submitted by: M. Scott