French Onion Soup French Toast

**Caramelize the Onions:** Heat olive oil and 2 tablespoons of butter in a large skillet over medium-low heat. Add sliced onions and cook, stirring occasionally, until deeply golden brown and caramelized, about 20-25 minutes. Season with salt and pepper. Set aside.

**Prepare the Custard:** In a shallow dish, whisk together eggs, beef broth (or vegetable broth), sherry (if using), thyme, garlic powder, salt, and pepper. Whisk well to combine.

**Soak the Bread:** Dip each slice of bread into the custard mixture, allowing it to soak for about 30 seconds on each side, until well saturated.

**Cook the French Toast:** Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Cook the soaked bread slices for 3-4 minutes per side, or until golden brown and cooked through.

**Assemble and Finish:** Top each slice of French toast with a generous amount of caramelized onions and shredded Gruyere cheese.

**Optional: Broil (or Oven Bake):** If desired, transfer the skillet (or individual slices on a baking sheet) to a preheated oven and broil for 1-2 minutes, or until the cheese is melted and bubbly. Alternatively, place the skillet in a 350°F oven for 5 minutes until the cheese is melted.

**Serve Immediately:** Serve the French Onion Soup French Toast hot.