Ingredients

• 8 cups Walla Walla onions, thinly sliced
• ½ cup unsalted butter
• 1 bay leaf
• 2 sprigs of thyme
• 1 cup dry white wine
• 8 cups beef or mushroom stock
• ¼ cup sherry or cognac
• Salt and pepper
• 1 baguette, sliced on bias
• ½ pound grated Tillamook swiss cheese

Directions

1. Preheat the stockpot on medium-high heat, add butter, onions, and herbs, and saute until they turn a rich golden brown color.
2. Add the stock and season with salt and pepper. Bring to a boil, then cook uncovered for 20 minutes.
3. Ladle the soup into bowls, top each with 2 slices of bread topped with cheese.
4. Season with salt and pepper and place under the broiler to toast the bread and melt the cheese.