6 tablespoons Family Reserve Picual Olive Oil
3 medium red onions, peeled and sliced
3 medium yellow onions, peeled and sliced
3 garlic cloves, peeled and minced
2 teaspoons Pepe e Aglio Seasoning
1/2 cup Pedro Ximenez Sherry Vinegar
6 cups beef broth
2 bay leaves
1 teaspoon Fleur de Sel
1 demi-baguette, sliced (or half of a baguette)
3 tablespoons Family Reserve Picual Olive Oil
2 cups gruyere cheese, grated
1/2 teaspoon Pepe e Aglio Seasoning
2 tablespoons fresh chives, chopped
Heat oil in a large pot over medium-high heat. Once the oil is hot, add the onions to the pot and stir to combine. Spread the onions out into an even layer and cook for 5 minutes, letting the bottom layer of onions brown before stirring and repeating for about 15-20 minutes or until the onions are deeply caramelized and browned. Add Pepe e Aglio seasoning and garlic to the pot, stir to combine with the onions, and continue to cook for 1 minute, stirring frequently.
Deglaze the pan with sherry vinegar and stir to combine. Add the beef broth and bay leave to the pot, stir to combine, and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and cook for 30 minutes, stirring occasionally. Season the soup with salt and keep warm until ready to serve.
Preheat oven to broil and line a large baking sheet with aluminum foil. Place baguette slices on the prepared baking sheet and drizzle with olive oil. Sprinkle cheese over the slices and season with Pepe e Aglio. Place in the oven and broil for 2-5 minutes or until the bread has toasted and the cheese has melted and turned slightly golden.
Divide the soup between bowls and top the soup with 2-3 cheesy baguette slices. Sprinkle the soup and cheesy bread slices with chopped chives before serving.