1 Preheat oven to medium heat. Place bread cubes on a baking sheet. Sprinkle with 2 tablespoons olive oil, 1 teaspoon each of thyme and rosemary; season with salt and pepper. Bake 15 minutes or until browned and reserve.
2 Heat remaining oil in a large pot over medium heat and sauté the onion, stirring occasionally, 45 minutes, until golden and caramelized.
3 Increase heat and add sherry or wine and beef stock, and bring to a boíl. Reduce heat and cook for 20 minutes. Add the remaining thyme and rosemary.
4 Serve the soup in oven-proof bowls. Divide the bread cubes (croutons) among the bowls and sprinkle with cheese. Brown under the broiler for 5 minutes or until the cheese melts. Serve immediately.
Advice of Wine to combine
Suggest from Sommelier
This dish, with sweet connotations from the cooked onion and intensely salty notes from the cheese goes very well with a fruity red wine like an unoaked Merlot from the most recent vintage available.