Ingredients

2 cups cubed sourdough bread (for sourdough croutons)
1/4 cup olive oil
5 tablespoons chopped fresh thyme
3 tablespoons chopped fresh rosemary
Salt and freshly ground black pepper, to taste
3 large Vidalia onions or other sweet onions, sliced in thin rings
4 cloves garlic, thinly slivered
2/3 cup dry sherry
2 cups chicken broth
2 cups beef broth
1 1/2 cups grated Gruyere cheese

Directions

Preheat oven to 350 degrees. Placed cubed bread on baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1 tablespoon thyme, rosemary; sprinkle with salt and pepper. Bake until crisp, about 15 minutes, shaking pan occasionally. Heat remaining olive oil in large pot. Cook onions until lightly browned and caramelized, about 45 minutes, stirring occasionally. Add garlic, cook 1 minute more. Raise heat, add sherry to onions and garlic; bring to a rapid boil. Add broths, and simmer gently, covered 20 minutes. Add remaining thyme and rosemary and salt and pepper to taste. To serve, preheat the broiler. Place four ovenproof crocks on a baking sheet. Ladle soup in 1/4 inch from rim. Make sure each serving gets plenty of onions. Float a handful of croutons on top, cover with grated cheese, and broil until cheese is bubbly. Serves 4.