I used two sweet onions, sauteed them in olive oil and butter...
Until they caramelized. I deglazed the pan several times with beef broth and dry sherry and then added 3 cups of beef broth. Season with s&p to taste, and add some fresh thyme.
Et voila! I used Emmenthaler cheese, which actually wasn't that good. And I never say that about cheese. This brand (or type of cheese) was kinda bland. Maybe I should have stuck with Gruyere.
This was a "farewell to winter" soup - I made it when it was 70 degrees out on Saturday. Spring, here we come.