3 large onions, sliced thin2 oz. sherry
1 garlic clove, minced
¼ cup vegetable or beef stock
4 thick slices French bread
4 oz. Swiss or Gruyere cheese, sliced
Freshly grated Parmesan cheese
Freshly ground pepper
Preheat the broiler.
Place the butter in a saucepan over low heat. Once the butter melts, add the onion and cook, covered, until the onions are tender, about 20 minutes. Stir once in a while.
Add the stock, a little pepper, and the sherry. Bring to a boil. Cover and simmer for 15 minutes.
In the meantime, toast the board.
Spoon the soup into individual bowls and top each one with a piece of toasted bread. Top this with the Swiss or Gruyere cheese. Place under a preheated broiler for until the cheese melts. Sprinkle with Parmesan.