3 medium red onions, thinly sliced (about 4-5 cups)
2 teaspoons chopped fresh thyme, divided
1/4 cup dry sherry, optional
2 cups reduced sodium chicken broth
1 cup reduced sodium beef broth
1 cup Essential Everyday™ Seasoned Croutons
1 cup shredded Swiss cheese
1/2 cup fancy shredded Parmesan cheese
In large saucepan or Dutch oven, heat oil over medium heat. Add onions and 1 teaspoon thyme; salt and pepper to taste. Reduce heat to medium-low and cook onions, stirring frequently, until golden brown (about 15 minutes).
Add sherry or 1/4 cup chicken broth, stirring and scraping pan until evaporated. Add broths and remaining thyme; increase heat to medium-high and bring soup to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.
Ladle soup into 4 ovenproof soup crocks or bowls; top each bowl with croutons and cheeses. Place bowls on baking sheet and broil until cheese is browned and bubbly.
Tip: Soup can be made 1-2 days ahead and reheated before ladling into soup crocks and topped with cheese.