Serves 4.

2 1/2 c. onions, sliced
3 tbsp. butter
3/4 lb. mushrooms, sliced 1/4 inch thick
2 (14 1/2 oz.) cans beef broth
2 tbsp. dry sherry
4 slices French bread, 1/2 inch thick
1 c. Swiss cheese, shredded
1/4 c. Parmesan cheese, grated

In 3 quart saucepan, saute onions in butter over medium heat for five minutes. Add mushrooms; cook and stir three minutes. Remove and reserve four mushroom slices for garnish. Stir in broth and sherry; bring to boil. Cover and simmer 10 minutes.

Meanwhile, preheat oven to 400 degrees. Place bread on baking sheet; toast in oven until lightly browned, about 10 minutes. Remove toast; heat broiler.

Puree half of soup in blender, then return to saucepan; stir. Divide soup equally into four 1 1/2 cup, oven-proof bowls (see note below). Top each serving with 1 slice toast, 1/4 cup Swiss cheese, one reserved mushroom slice and 1 tablespoon Parmesan cheese. Broil three to five minutes until golden brown.

Note: Soup can be baked in larger serving dish rather than individual bowls, if desired.