21⁄2 lbs sweet onions sliced 1/4-inch thick (8 cups)

1 stick unsalted butter

2 bay leaf

‍1⁄2 cup sherry cooking wine

1⁄2 cup brandy‍

‍1-1⁄2 cups dry white wine

8 cups beef broth

1 tablespoon kosher salt

1⁄2 teaspoon white pepper

French Baguette, sliced and toasted

Freshly grated Gruyerre or Parmesam Cheese

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.

Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.

Add the white wine and simmer uncovered for 15 more minutes.

Add the beef broth plus salt and pepper.

Bring to a boil, then simmer uncovered for 20 minutes.

Remove the bay leaf, taste for salt and pepper.

Add soup to ramekins, top with toasted French baguette and cheese. Put under broiler until cheese is bubbly. Serve warm.