1 TBSP olive oil
1 TBSP butter
2 pounds yellow onions, sliced thin
2 tbsp flour
1 bay leaf
1 sprig fresh thyme
Salt and pepper
1/4 c dry sherry
1/4 c white wine
8 c beef stock
1 oz gruyere cheese, grated
1/2 c parmigiano, grated
1/4 c asiago, grated
In a Dutch oven, or large pot, sauté the onions with the oil and butter over medium heat, until the onions are soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry and wine, simmer uncovered for 10 more minutes.
Add the beef stock, salt & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes.
Preheat oven to 400 degrees. Line a bakin sheet with silicon matin parchment.
Combine cheeses in a small bowl. Place 2 TBSP on the baking sheet and pat to make a 4 inch round. Bake 6 – 8 minutes, set aside to cool.
Laddel soup into a bowl, sprinkle with Gruyere and cheese crisp.