Preheat oven to 500 degrees. In a roasting pan toss together 2 pounds of sliced mixed onions, 2 bay leaves, 2 sprigs thyme, a pinch of nutmeg, salt and pepper to taste. Roast at 500 degrees for about 30 minutes. Place the roasting pan over 2 burners and deglaze with 1/2 cup of sherry. Transfer the onion mixture to a stockpot with 5 cups of low sodium beef broth. Bring to a simmer and add bread crumbs. Simmer for 20 minutes Season with salt and pepper. To serve, place one baguette with cheese on the bottom of each soup bowl and ladle roasted onion soup over the top.
