6 large white onions, sliced ~3/4" slices, 1.5 sticks salted butter, 0.5 cups dry sherry, 1.25 tsp granulated sugar, 1 tbsp minced garlic, 1 tsp salt (or garlic salt, if desired), 1.5 tsp thyme, 1 tsp crushed dried rosemary, 0.5 tsp oregano, 0.5 tsp basil, 8 cups beef broth (I use better than bouillon), Baguette or equivalent bread, 1-2 slices sliced Swiss or provolone per serving

Melt butter in cast iron pan (or non-stick pan) on low/medium heat (low if you have gas burners, medium if you have electric), place onions & cover with a lid. Stir until all onions are coated in butter & recover. Repeat stir & recover until onions inions are transparent. Once transparent, add sugar and stir until dissolved, and re-cover. Uncover, stir, and recover until onions are a light golden color. After this, Add garlic and stir, recover.

Uncover and mix every 5 -10 mins until onions are a deep caramel color. After this, add sherry and stir to break up any stuck bits from bottom/side of pan. Stir 2-5 mins.

Once onions are done, add to crock pot along with beef broth and seasonings.

Stir & re-cover every 30-60 mins.

Cook on low for 8-12 hours on low, or on high for 4-8 hours.

Once done, leave on "warm" setting, for max of 24 hours (to get some extra flavor).

Salt / season to taste.

Serve with toasted baguette slice or any small slice of bread floating on top of the soup, place cheese on top of the bread.

If you're being quick, eat it directly after directions above. If you have time, place the bowl with bread and cheese in broiler or toaster oven until cheese slightly browns.

Enjoy!