Thank God for food processors!
I filled my pot with the sliced onions and a little olive oil to get them started browning. I like to start with olive oil and add the butter a little farther in the cooking process. This gives me the illusion of making a healthier soup. :) Season with garlic, salt and pepper. Cook on low for a very long time, until beautifully caramelized.
When the onions reach a lovely, golden brown, add a vegetarian beef-style broth. I used McKay's, but if you are sensitive to MSG, you'll want to find something else. Simmer until the onions are tender. Add 1/4 cup dry sherry towards the end of cooking.
Cut a thick slice of crusty french bread. Toast it and place in oven-safe bowls. Ladle soup over the bread, and top with mozzarella, provolone, or Parmesan cheese. I used shredded Parm because that's what I had on hand. Place on a baking sheet and slide into a 350 degree oven until the cheese is melted and beginning to brown. Nirvana!
Next time, I'll get a picture of the finished soup.