Directions

• First, caramelize onions by adding oil to to a large skillet (at least 12 inches), over high heat. Once the oil shimmers, add the onions and sprinkle 1 1/2 tsp Kosher salt evenly over them. For the next 5 minutes, stir the onions frequently, encouraging them to release their moisture. Reduce the heat to medium and set the timer for 75 minutes. Stir onions every 5 minutes for the duration of the cook time, keeping them in one cohesive mass so they don’t lose too much moisture too quickly. If they are drying out, reduce the heat. Once the timer is up, the onions will sticky and amber colored. Pour the sherry into the pan and scrape up all the sticky bits in the pan. Transfer the onion mixture to a 4 qt pot and place over medium heat. Add both broths, thyme, bay leaf (if using), and Worcestershire sauce. Simmer the soup for about 30 minutes. Season to taste with salt and pepper. Remove thyme and bay leaf and discard.
  
• Add the cooked rice, chickpeas and cabbage to the soup and stir until the cabbage is wilted. Serve with a generous amount of Parmesan cheese.