1 lb. shredded Jarslberg Swiss cheese
2 lb. onions, thinly sliced (food processor)
12 pack MBT beef broth
1 1/4 c. dry sherry
4 c. water
1 tbsp. Dijon mustard
1 tbsp. flour
1 stick butter
French bread

Slice and saute onions in butter until brown. Stir in heaping tablespoons of mustard and flour. Dissolve packets in 2 cups of boiling water. Gradually add to onion mixture. Add the 4 cups of hot water and slowly add sherry. Bring to a boil and reduce to simmer. cook about 1 1/2 hours.

Slice French bread in 1 inch slices. Butter and sprinkle with Parmesan cheese. Toast. Place toasted bread in soup crock. Add soup and top with 2 ounces of Jarslberg Swiss cheese. Bake about 20 minutes in 350 degree oven. Makes 6 servings. Enjoy!