Ingredients

For Beef stock
1 Tablespoon olive oil
1/2 yellow onion diced
1 carrot peeled and diced
1 rib of celery diced
sprig of fresh thyme
2 bay leaves
1/4 tsp kosher salt
1/4 tsp black pepper
2 cloves of garlic
64 ounce homemade beef stock
1 tsp Worcestershire sauce

For Onions
1 Tablespoon olive oil
3 Tablespoons butter
6 onions peeled and sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 Tablespoon fresh thyme leaves
1/4 cup water
1 clove of garlic minced
2-3 Tablespoons flour
1 Tablespoon Sherry
2 Tablespoons Brandy

For Croutons and Cheese
24 1/4 inch slices from baguette loaf of bread
2 cloves of garlic
8 slices of Swiss cheese
4 ounce grated Asiago cheese
4 ounce grated Mozzarella cheese

 Instructions

1. In a large skillet, heat 1 Tablespoon of olive oil over medium heat. Add 1/2 yellow onion diced,1 carrot peeled and diced, 1 rib of celery diced, sprig of fresh thyme, 2 bay leaves,1/4 tsp kosher salt and 1/4 tsp black pepper. Saute for about 7 minutes.  Add garlic and cook for one minute.

2. Add 64 ounce of beef stock. Season with salt, pepper, and 1 teaspoon of Worcestershire sauce.  Keep at a simmer.

3. In a stock pot heat 1 tablespoon olive oil and 3 tablespoons butter. Add 6 sliced onions and season with salt, pepper and thyme leaves. Cook over medium heat for 7 minutes. After 7 minutes, lower heat to low, add 1/4 cup water and put top on pot.

4. Cook for an hour and a half, stirring frequently.  Add garlic and 2-3 tablespoons of flour, stir for a minute or two. Add Sherry and Brandy.

5. Strain beef stock into stock pot with onion mixture. Simmer for 15 minutes.

6. Place bread slices on a sheet pan, back in 350 degree oven turning once until toasted on each side.  When croutons come out of onion, rub with fresh garlic clove.

7. Ladle soup into soup crock, top with 3 croutons, and cheeses.  Place in hot oven or under broiler to melt cheese.

https://www.youtube.com/watch?v=40Mp3atJPmI