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Slice onions thinly.
Add butter and olive oil to a 6-8 qt pot.
Heat until it begins to boil.
Add the onions and disperse the salt.
Heat over medium heat, stirring occasionally, for 45 minutes.
Deglaze with bourbon and white wine.
Bring up to a boil and reduce to about 70 percent of total volume.
Add beef stock and a bundle of thyme.
Simmer for 20-30 minutes.
Finish with sherry, simmer for 1-2 minutes, remove from heat and add butter until melted and emulsified.
Season to taste with salt and pepper.
Grate gruyere and guoda cheese.
Toss together.
Brush ½ in slices of baguette bread with olive oil at 425°F
Ladle soup into oven-safe bowls
Leave a quarter in of space, place under high broiler 2-3 min.
Serve