6 Shallots
2 Bunches of Green Onion
4 Red Onions
4 Spanish Onions
1 bag of Pearl Onions Red & White
¼ cup of fresh minced garlic
1 tablespoon of black pepper
1 tablespoon of sea salt
2 bay leaves
2 cups of red wine
1 cup of dry sherry
2 quarts water
4 quarts beef broth
2 teaspoons of thyme
1) In a large saucepan, sauté the onions in olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer).
2) Add garlic and sauté for 2 minute. Add red wine and sherry to deglaze the bottom of the sauce pan. Add water reduce by half, add bay leaf, sea salt, black pepper, and thyme, add beef broth, bring to boil, cover partially and simmer until the flavors are well blended, about 30 minutes. Add more Seasoning to taste with salt and pepper. Discard the bay leaf.
3) To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with your favorite cheese. Put into the broiler for 10 minutes at 400 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
