2lb yellow onions sliced into 1/8 inch thin slices
3tbsp unsalted butter
1 tbsp flour
1/4 cup dry sherry
1/4 cup white wine
2 containers beef stock
1/4 cup grated asiago cheese
1/4 cup grated parmesan cheese
6 1oz slices reduced fat swiss cheese
In a large pot, sauté the onions with the 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, wine , and simmer uncovered for 10 more minutes.
Meanwhile, mix together asiago and parmesan in a bowl and scoop 2tbsp of mixture onto baking sheet and press into 4 inch rounds. Bake on 400F for 6-8 minutes.
to the pot, Add the beef stock, salt & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes. Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls. Place bowls on a baking sheet. Place sliced toasted cheese rounds into each bowl and top with swiss cheese. Broil 2 to 3 minutes, until cheese melts.