Heat olive oil with thyme and crushed garlic clove in dutch oven, toast sour dough bread one minute each side, set aside. Next, peel, trim, slice whole yellow onions top to bottom, fry in olive oil, flat side down, 1/2 hour, set aside. Bring 4 cups of soup to boil, stir in 2 whipped eggs. Slide onions in beef egg drop soup,bring to low boil, cook 30 minutes with lid on till onion tops feel soft to the touch. Add pepper to taste: salt is already in the beef bouillion cubes and the cheese.

Put four oven proof soup bowls on a baking sheet, scoop carmelized half onion into bottom of each soup bowl, fill with broth to top of onion, place toasted sour dough bread on top, thick cheddar cheese slice on top, put in oven to high broil till bubbly golden crust forms, few minutes. Add Tbs California sherry, tsp unsalted butter to each bowl, top with remaining soup stock. garnish with parsley leaves, serve. To reheat, put in oven at 250F degrees for 30 minutes, covered with lid.