French Onion Soup

32 oz. beef stock or broth
4 large onions (I like to use a combination of sweet, yellow, white, and red onion)
1 cup sherry or red wine
1 baguette, sliced
1/2 lb. grated gruyere cheese
3 cloves of garlic minced
1 leek (optional)
2 scallions (optional)
1 teaspoon dried thyme
2 tablespoons of extra virgin olive oil

Equipment required:
Dutch oven
Mini crocks
Sheet pan
Oven mitts

Thinly slice onions and cut in half.  Place onions in a Dutch oven with extra virgin olive oil.  Sauté until caramelized.  Add minced garlic, and sherry.  Scrape up any loose bits from the bottom of the pan and allow to simmer until liquid has reduced by approximately half.  Add beef broth, leeks and thyme.  Bring to a boil then immediately cover and reduce heat to a simmer.  Allow to cook for a minimum of twenty minutes.  To serve place a couple ladles of soup into each mini crock.  Sprinkle with chopped scallion, then add a slice of toasted baguette.  Cover baguette with cheese. Place crocks on a sheet pan to prevent any melted cheese from spilling into the oven; then place under the broiler until cheese melts and caramelizes; approximately 5 minutes.  Use oven mitts when removing from oven as crocks will be hot.