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2 tablespoons neutral, medium-heat oil (like grapeseed oil)
7-8 medium yellow onions (about 5-6 pounds), thinly sliced into half or quarter moons
1/3 cup dry sherry
4 cups vegetable broth
1 cup mushroom broth*
1 cup water
3 sprigs fresh thyme
1 bay leaf
salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, smashed and minced
1 small Italian or French loaf (day-old is fine), sliced into 1″ cubes
1/4 cup good red wine
Vegan cheese shavings (about 3 ounces)
salt and freshly ground black pepper
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