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4 Cups chicken broth
In a large wide pot, melt 6 Tbls unsalted butter, over low heat. Add the mixed onions and leek. Spread as thinly in the pot as possible to brown. Cook, slowly stirring occasionally until they reach a caramel brown and are soft, about 30-minutes. Stir more frequently toward the finish.
Stir in 1 cup dry white wine and bring to a boil, scrapping the bottom of the pan so as to get in all the browned bits of onions. Continue stirring while pouring in 1 cup of beef stock. Then pour in 5 1/2 cups of chicken stock. Add 2 cups Cioppolini onions that have been roasted whole. Season to taste with salt and pepper. Add 2 Tbls Sherry or Madeira. Lower heat to a simmer for 10 minutes.
To gratin: (Adding the cheeses)
Mix together 5 oz Gruyere, 1 cup Parmesan Cheeses, 1 cup mayonnaise and 1/2 cup chopped green onions. Spread mixture on the French bread. Lay two slices of toasted French bread in the bottom of each ovenproof bowl or crock. Pour a cup of soup over the bread and sprinkle the cheese mixture evenly over the soup. Place the crocks/bowls under the broiler until bubbling and brown, serve immediately.