Triple Onion Soup

1. First you want to slice your onions, shallots and leek(s). Cut the ends off, then cut in half leaving the bearded end intact so the onion stays together. Then slice them. I used a mandolin to get them nice and thin but use whatever thickness you’d like. They cook down better the thinner they are.
2. Add the butter and oil into a deep pot or stock pot and melt. Add the onions, shallots and leeks into the pot and cook until they turn caramel-colored, translucent and soft; about 15 minutes-ish. Stir every couple minutes so they don’t burn to the bottom of the pan. Add the sherry and with a wooden spoon or flat bottomed spoon scrap the bottom of the pot to deglaze and loosen the drippings. Add the bay leaves, thyme and broth.
3. Bring the soup to a boil, reduce heat to medium-low and cover. Simmer for 15 minutes.
4. Ladle each oven-safe soup bowl/crock full of soup, drop one piece of sourdough into each bowl and cover with enough cheese to cover the top of the bread and soup. For a rustic look, overlap the edges of the bowl/crock.
5. Set your broiler to high. Place each bowl/crock on a lined cookie sheet (in case your cheese melts over) and broil until cheese is melted and golden and bubbly, about 3-4 minutes. Serve hot!

I usually make a large amount of soup so I can freeze half of it for another meal.