8-10 yellow onions
6-10 cans beef broth (reduced sodium)
1 – stick butter
Beef Bullion cubes (optional)
Peel and chop onions. Place chopped onions and butter in electric skillet set at 350-375 degrees. (Non-stick will make your life easier.) Saute onions, rotating occasionally to brown them evenly. Cover between stirs. Cook until carmelized, 45 minutes to an hour. Towards the end leave pan uncovered while stirring to release residual moisture. You will have a deep brown gooey paste.
Deglaze the pan with dry sherry, about a half cup and mix with onion goo.
Add 6 cans of broth, worchestershire and pepper to taste.
Cook 15 minutes and taste. Add bullion if stronger flavor is desired. Add remaining broth and Worchester if more soup is required. Add sherry if desired. Simmer another 30 minutes.
Pour soup into ovenproof cups. Top with croutons and fontina cheese.
Broil to melt cheese.