Step 1

Pre-heat your oven to Peel and slice your onions thinly, "French" style. No need to dice, you're looking for long, thin strips.

Step 2

In a 14 inch oven-friendly stainless steel pan, combine your chopped onions, butter, and water. Toss together so that all onions are slightly coated.

Step 3

Place in oven. Set a timer so that you are reminded to check on your onions every 15 minutes to give them a little stir. The first time or two you pull your onions out, you will see very little browning. It will quickly ramp up as the onions dehydrate. Go for at least an hour, I like 90 minutes. If the onions dehydrate too quickly though, you risk burning, so add tiny amounts of water as necessary to ensure no burning. You want to time it so that when this step is over, these onions are "slimy", yet not sitting in any water.

Step 4

Once your happy with your onions, take them out and finish them on the stove-top. Set it to high and really set that caramelization off right. Here were really trying to push for those brown bits to get stuck to the pan.

Step 5

Cut the heat down a bit, give it a few seconds, and throw in your Sherry to deglaze. Using a wooden spoon, make sure you get all of those delicious brown bits stuck to the bottom of the pan.

Step 6

Combine your onions and broth into a pot with all of the broth and the sprigs of thyme.

Step 7

Simmer on low and reduce for 45 minutes to 1 hour.

Step 8

Remove from heat, salt & pepper to taste.

Step 9

Place your high protein soup into an oven safe serving bowl, top with cheese, and broil on high until cheese is a beautiful brown.

Step 10

Bon A' petite!