Ingredients:
8 slices sourdough bread
2 cups Vidalia onions, sliced
2/3 cup beef broth
1/4 cup sherry cooking wine
8 ounces gruyere

Directions:
Toast sourdough bread and set aside. In a medium pan, add sliced onions, beef broth, and sherry, and heat on low, uncovered, until onions fully caramelize, about 30-40 minutes. (If broth and sherry evaporate, add a bit more to keep the pan moist). Once onions are fully caramelized, remove from pan and place onto toasted bread. Reserve any remaining broth mixture. Top each bread slice with an ounce of gruyere, then broil on high 2 minutes or until cheese is fully melted.

Remove toasts from the oven, then pour any remaining broth mixture over top of toasts before serving.