Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Tbsp.  extra-virgin olive oil
  6             medium  onions  peeled & thinly
                        sliced (app. 8 cups) (6 to 8)
  5                 c.  low-salt canned defatted chicken
                        broth
  2                 c.  water
                        Freshly ground black pepper     to taste
     1/3            c.  dry sherry
  16       thin slices  french bread baguette   (16 to 18)
     1/2            c.  shredded part-skim mozzarella cheese
     1/4            c.  shredded Gruyere cheese

Preparation:

Heat oil in large heavy pot. When hot, add onions. Cover and cook over high heat for 5 minutes. Uncover and cook over medium heat for 15 minutes until onions are browning, but not burned. Add stock, water, pepper and sherry, if using. Cover and cook 20 minutes. Meanwhile, preheat oven to 400 F. Arrange bread slices in single layer on a baking tray. Bake for 10 minutes, or until bread is browned. Set aside for use as you finish the soup. Transfer 1/3 of soup to blender or food processor and puree. Add puree to soup. To serve soup, pour into large crock, or divide into individual portions. Top with croutons, and then sprinkle on the cheeses. Place crock(s) on baking sheet and bake for 35 minutes at 400 F, or until cheese is bubbly and beginning to brown. Serve immediately.

Nutritional Information:

1921 Calories (kcal); 216g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 15mg Sodium