FRENCH ONION SOUP

• 2T butter
• 6 onions, thinly sliced
• salt
• 5c beef stock
• 4c chicken stock
• 3oz sherry
• salt and pepper
• gruyere cheese, shredded
• French bread slices

Melt butter over med heat and add onions to brown for 30min. In a stockpot, heat both stocks over med heat. When onions have browned, deglaze pan with sherry and then add to stock. Bring to a boil and then reduce and simmer for 20min. Salt and pepper.

If desired... toast bread on a sheet pan for 5min at 425*. Add soup to crocks and top with bread slice and cheese. Or you can sprinkle cheese on soup and serve as is.