1. Melt 4 tbs of the butter in a large casserole.
2. Add 2 lbs of onions and sauté over medium-high heat until soft and richly browned, 20 to 25 minutes. Stir and scrape bottom of pan often.
3. While onions are cooking, sauté remaining onions slowly in a separate pan with 1 tbs of butter until soft and golden brown.
4. Stir wine and Jus de Poulet Lié Gold® in casserole and bring to a boil, stirring up all browned bits.
5. Scrape mixture into an electric blender and purée until smooth. Return to large casserole, add water, sherry, salt and pepper, and simmer for 5 minutes.
6. Stir in remaining sautéed onions and keep soup warm over medium-low heat.
7.  Rub bread with garlic and brush with extra virgin olive oil. Place them on a cookie sheet, sprinkle on cheese and place under broiler until cheese is melted and lightly brown. Ladle soup into heated bowls, add 2 croutons, and serve at once.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.