2 cans Beef Broth (will be tastier if homemade beef stock is used)
1 soup can Water
6 slices toasted French bread, 1inch thick
3/4 C Gruyere Cheese, freshly grated
1 garlic Clove, minced
1/4 tsp Sugar
1/2 C dry Sherry
Instructions
In a saucepan, sauté the onions, sugar and garlic in the butter until lightly browned. Add the broth, water and sherry. Simmer until the onions are tender. Ladle soup into individual ovenproof crocks. Top each serving with a slice of bread. Sprinkle with cheese and bake at 375 degrees until cheese has melted.
Originally Submitted
1/10/2011
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