In a Dutch oven, over medium-high heat, combine all the onions, oil, and salt then toss together coating the onions evenly.
Place the lid on the Dutch oven then cook the onions for 10 minutes without removing lid.
Uncover the Dutch oven and scrape up bits from the bottom and stir well.
Reduce the heat to medium-low and simmer for about 1 hour, stirring every 5 to 10 minutes.
Add the thyme and pepper, then simmer an additional 20 minutes or until the onions are well caramelized, stirring often.
Add the sherry and white wine then scrape up any bits off the bottom of the Dutch oven and simmer until the liquid has evaporated, another 20 minutes or so.
Sprinkle in the gelatin without stirring and allow to dissolve.
Stir in the soy sauce, chicken and beef stocks then simmer for about 1 more hour.
Fill a broiler-safe bowl 3/4 of the way with the soup then top with the toasted bread and then 1 ounce of gruyere cheese, 1 ounce Swiss cheese, and a little sprinkle of Parmesan cheese on top.
Place under the broiler until cheese is golden brown, 2 to 3 minutes.
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