French Onion Soup

French Onion Soup   1-¼ pounds White Onions, sliced thin 1 ounce Butter 2 cups Veal Stock 2 cups Chicken Stock 1 ounce White Wine Salt Pepper ½ ounce Sherry, optional Baguette Croutons, toasted 2 ounces Gruyere Cheese   Servings/Yield: Servings: --

1.Melt butter in a 4 quart saucepan. 2.Add onions. You need to have enough fat to coat the onions. 3.Toss and begin caramelization. 4.Once caramelized, remove from heat and add wine to deglaze the pan. Scrape the bottom and reduce the wine au sec. 5.Add stock and thyme. 6.Bring to a boil and reduce heat to a simmer. You need to add salt and pepper to taste as it is cooking. Cook time could be 20 to 40 minutes, but check continuously for flavor. 7.When soup is ready, remove thyme. 8.Place soup in a crock and add sherry, if using. 9.Place toasted bread on top, and top with cheese. 10.Place soup under broiler to gratinee.   Source Chef Jeff