In a large bowl, sauté onions, sliced. Add salt. Cover pot to sweat onions for 15-20 minutes. Remove lid and cook onions on low for up to 1 hour.
Add sherry and cook until reduced by half. Add bay leaves, thyme, and chicken stock. Bring to boil, reduce heat and simmer 1 hour. Add salt and pepper to taste.
Pour into oven-proof bowls. Top with baguette slices, toasted, and shredded Mecox Sigit cheese. Broil until bubbly.