Liquored-up French Onion Soup

Ingredients

• 4 cups of sliced yellow onions (we used a mandolin slicer. It was awesome)
• olive oil
• 1 cup medium-dry sherry
  
• 1.5 cups white wine
• 4 cups beef stock (or veg)
  
• 1 tsp salt
• freshly ground pepper
• goat cheese
• toasted croutons (optional)
  

In a large stockpot over medium high heat, saute the onions with the oil for about 20 minutes, until the onions turn a rich golden brown color.
Deglaze the pan with the sherry.
Simmer uncovered for 5 minutes.
Add the white wine and cook for 15 more minutes, still uncovered.
Add beef stock, salt, and pepper. Bring to a boil, then simmer uncovered for 20 minutes.
If you want to make croutons, simply grill (or toast) some stale bread and then chop that into small pieces.
Add the croutons to the bottom of your soup bowl, spoon in some soup, and then dot with goat cheese.
Eat.

Notes: This soup would have been delicious but there was TOO MUCH BOOZE. I made a semi-serious error and accidentally put in twice as much alcohol as was necessary. The measurements in bold are INCORRECT. Halve those numbers. That's how much alcohol you need for this recipe. No more than that. We tried to remedy the situation by boiling the soup and cooking the excess alcohol off, but I think we just ended up over-cooking the onions. SO. Dan didn't mind it as much as I did. I couldn't finish the rest of mine. He actually ate leftovers.
This recipe could be good if I knew how to measure things.

Disaster Index: 4/10 (with right proportions, there is hope. Stay tuned)