4 tbsp. butter
6 sm. yellow onions, sliced
2 cans beef broth
1 1/2 soup cans water
1/2 soup can sherry

In a skillet, melt butter and saute onions until lightly brown. Put all ingredients into a crockpot and cook on low all day or on high 5 to 6 hours. Cut a bagette into slices the size of the soup bowls and toast. Grate plenty of gruyere cheese. Spoon out soup into oven safe bowls. Top with baguette and plenty of cheese. Bake at 450 degrees for 10 minutes (until cheese melts, then broil until cheese is slightly browned and bubbling.