French Onion Soup

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1 Tbsp. butter
2 Tbsp. olive oil
4 cups sweet onions, chopped
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1 cup sherry
4 cups beef broth
6 slices French or Ciabatta bread
1 Tbsp. melted butter
6 oz. Gruyere cheese

1. In a 4- to 6-quart stockpot, melt the butter in the olive oil over medium-high heat. Add the onions, sugar, salt and pepper and saute.
2. Reduce the heat to medium and continue to sauté, stirring every few minutes for 10 to 12 minutes or until the onions become caramel in color.
3. Pour in the sherry and cook for an additional 1 to 2 minutes, then add the broth.
4. Allow the soup to simmer for 10 to 15 minutes so the flavors can all come together.
5. Divide the soup among 6 bowls and serve with the Gruyere toast.

1. Set the oven to broil. Brush the slices of bread with the melted butter.
2. Place the bread onto a baking sheet and top each slice with a slice of the Gruyere cheese.
3. Broil until the bread is toasted and the cheese melts.