-Thinly slice 3 medium yellow onions into rings.

-Wash 3-4 garlic scapes, then cut the last 3 inches off the top of each flower tip and slice into small pieces.

-Heat 2 TBS butter and 2 TBS ghee in a soup pot over medium heat.

-Add the onions and scapes to the pot and cook over low heat for 45 minutes, stirring occasionally until caramelized.

-Then stir in ¼ cup dry sherry or cognac and increase the heat to high.

-Add 4 cups beef, chicken or vegetable stock.

-Bring to a boil, reduce heat and simmer for 20 minutes, partially covered.

-Season with salt and black pepper.

-Spread 8 pieces of French bread with a little butter and toast until lightly brown.

-Grate 1 cup Gruyere cheese.

-Place 8 ovenproof soup bowls on a baking sheet.

-Fill each bowl with soup and top with a slice of bread and some cheese.

-Bake or broil in a 450-degree oven until cheese melts.

-Sprinkle with chopped chives and serve.