You need to julienne 4 cups of yellow onions. Take 2 tablespoons of butter and some bacon fat and melt in a large saucepan over medium-heat. Add the onions. Season with salt and black pepper. Saute the onions until slightly caramelized, about 8-10 minutes. Add a tablespoon or two of garlic, dash of sherry, dash of worcestershire and 8 cups of beef stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for 15 minutes. Heat oven to 400 degrees. Ladle the soup into ovenproof deep bowls. Top with toast, shredded cheese and a pinch of parsley. Put into oven for 6-8 minutes or until the cheese is bubbly and golden. The recipe is by Emeril and technically you're supposed to make a duck rillette and spread it on the toast but I looked up how to make that and I think I'll just skip it. Way too much work for a meat spread on toast but I bet it's fantastic.