Heat a deep pot over medium to high heat. Add oil & butter to the pot. Add onions to pot as you slice them. When all the onions are in pot, season with salt & pepper and 1 tsp. fresh thyme.
Cook onions 15 - 18 minutes, stirring frequently, until tender, sweet & caramel colored. Add bay leaf & sherry to pot & deglaze the pan drippings. Add stock & cover pot to bring to a boil.
Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, remove and discard bay leaf and ladle soup into bowls. Float toasted bread on top of soup & cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese & place cookie sheet with bowls on it under hot broiler until cheese melts & bubbles.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.