Vidalia Onions (5)
Butter (3 Tbsp)
in a large deep pot (preferably Dutch oven) over medium heat. Add the onions and cook until caramelized, about 20 minutes. Stir with a wooden spoon to ensure no onions stick to the pot.
While onions cook, you can slice the
Deglaze the pot with 1 cup of the
Beef Stock (4 cups)
, then cook until dry. Repeat 2 more times until the onions are dark brown and have absorbed most of the stock.
Roughly chop the
Fresh Thyme (1 Tbsp)
Add the thyme, remaining beef stock, and
Chicken Stock (4 cups)
and simmer for 20 minutes. Add
Salt (to taste)
Ground Black Pepper (to taste)
and adjust as needed. Add the
Dry Sherry (1/4 cup)
and stir to combine.
Portion into soup bowls, add 2 slices of bread, top each bowl with a slice of
Provolone Cheese (4 slices)
, then place under the broiler until cheese is golden brown.