- 1/2 cup olive oil

- 1-1/2 cups shallots, sliced

- 5 large red onions, sliced

- 5 large yellow onions, sliced

- 8 cloves fresh garlic, minced

- 1 tsp. thyme, dried

- 1 tsp. chervil, dried

- 2 bay leaves

- 8 fl. oz. cooking sherry

-1 gallon cold water

- 3 beef bouillon cubes

- 3 chicken bouillon cubes

Heat large pan, add oil and heat, then add shallots and onions and cook until caramelized. Add the garlic and sweat for 3 minutes. Add the herbs and sauté. Add water and bouillon cubes then bring to a boil and reduce to a simmer. Continue to simmer until 1 gallon remains. Serve with melted Gruyere cheese and French baguette. 

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