English Onion Soup with Sage and Smoked Gruyere Cheese

I made this soup 2 weeks ago and thought that I'd share it to you guys(it's sunny outside so I decided to go out and be under the sun after 2-3 months of winter darkness, instead of staying at home and cook).  This isn't your typical French Onion Soup.  The ingredients are different from the traditional soup.  I used chicken stock instead of beef stock(I think it's better with the chicken stock), different types of onions(red, yellow, white, pearl, and shallots), smoked gruyere cheese and just regular toasted bread.

It's quite easy to make but it takes a hella lot of time to cook.  I think it took me around an 1 hour to cook over 1kg of onions and if your thinking of using homemade stock, then it'll take you 2-3 hours to cook it(unless if you're a rebel like me and make a stock within an hour....LOL!).

Here's what I used:

English Onion Soup with Sage and Smoked Gruyere Cheese

1kg of Onions(as many different type of onions as you can...didn't know there was such a thing as a white onion)
Sage and then some for garnishing
Olive Oil
Butter
Salt
Pepper
Stock(Your choice of beef or chicken.  If you wanna go completely vegan, use vegetable stock.)
Any type of bread(toasted or stale bread, which is apparently better.)
Smoked Gruyere Cheese (or whatever is available to you)
Garlic, crushed
Worcestershire

1.  Heat your pot and place your olive oil, butter and garlic.  Sweat it.
2.  Add your onions and sage and salt it(this will draw out the moisture from the onions faster).  This is the longest part of cooking onions, which is caramelizing it until it becomes soft and sweet to the taste.
3.  Once your onions are caramelized, add your choice of stock and let it simmer for a good 15 minutes.  Adjust your seasoning at this point.
4.  Preheat your oven or even your toaster to 400F.  Ladle your soup into ovenproof bowls.  Top your soup with toasted bread and grated cheese.  Place in the oven and let your cheese melt(around 1-3 minutes).
5.  After the cheese has melted, take your bowls out of the oven and garnish it with sage leaves and a dab of Worcestershire.
6.  Serve and enjoy!