2 lg. Vidalia onions
4 cans beef consomme
2 tbsp. butter
Swiss cheese
French bread
1/2-1 c pale dry sherry according to taste

Saute onions in butter until tender. Add onions to consomme and water. Cook until onions are mushy and broth starts to thicken. Add sherry and simmer 1/2 hour longer.

Slice French bread and place into oven-safe dishes; cover with onion broth and top with Swiss cheese. Place under broiler to brown and melt. Serve and enjoy.