2 very large sweet onions, cut in half and sliced
1/2 yellow onion, sliced
2 shallots, sliced
2 quarts beef broth
3 bay leaves
1/2 lb manchego cheese, grated
Add the onion and shallot slices to the skillet and cook down until they all begin to brown. Make sure to stir every 10 minutes or so to cook all the slices evenly.
In a large pot, combine the beef broth and bay leaves and heat on medium.
When the onions are done, add to the broth and heat to a simmer.
Continue to simmer for about 30 minutes.
Ladle into bowls and top with 1/3 cup of shredded cheese.
This recipe should provide about 4 servings. It also re-heats quite well.