1/2 cup butter
4 Sweet onions, sliced thin
2 Yellow onions
4 garlic cloves, sliced thin
3 Shallots, sliced thin
1 to 1 1/2 cup Cabernet or Mouton Cadet
1/2 cup of Sherry
5 cans beef broth
1 teaspoon Dijon mustard
2 loaves French Bread, sliced
1 1/2 inch thick toasted with garlic and butter
Melt butter in heavy large saucepan over medium heat. Add onions and sauté until very tender and light brown, about 45 minutes to an hour. Add and garlic and shallots, cook on low for another 10 to 15 mins. Add wine and sherry, cook down a little bit, then add Dijon mustard and simmer until reduced to glaze, about 3 minutes.
Stir in beef broth. Simmer 20 minutes. Season to taste with salt and pepper (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)
Preheat broiler. Ladle soup into broiler proof bowls. Top each with slice of toast and cheeses.
Broil until cheeses melt and bubble.
Active Time: 15 Minutes
Total Time: 45 Minutes
Yield: 4 Servings