The BEST Onion Soup

from Lynn Overcashier

Olive Oil
3 Tbsp Unsalted Butter
4-6 large yellow onions, sliced
1 lb. leeks, thinly sliced (white parts only)
4 shallots, thinly sliced
4 green onions, sliced
2 cloves garlic, minced
6 Tbsp Red Wine
3 Tbsp Sherry
6 cups Double Strength Beef Broth (Campbells Condensed recommended)
1 Tbsp. Worchestershire
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp white pepper
1 bay leaf
2 Tbsp brown sugar
French Bread slices
Provelone or Gruyere Cheese slices

Heat the oven to 400.  Put all of the sliced onions (onions, leeks, shallots, green onions) into a large roasting pan and toss with the butter and olive oil to coat.  Roast for an hour, stirring every 15 minutes until caramelized and golden.  Sprinkle with the brown sugar in the last 15 minutes for extra caramelization.  In a large stock pot over medium heat, saute the garlic in a little olive oil and then add the roasted onions.  Add the wine and sherry, and then the broth, Worchestershire, herbs, and pepper.  Simmer for about 30 minutes.  Serve in soup crocks, cover with a slice of bread and cheese and put under the broiler until bubbly.

May be made a day ahead and then re-heated.  Also good with rich vegetable stock (trader joe's recommended).