2 lg. Vidalia onions
2 tbsp. butter
3 c. beef broth
1 c. sherry
1/2 c. shredded Swiss cheese
1/2 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
4 slices crusty rye bread, 1" thick

Place broth and sherry in 3 quart saucepan. Bring to boil, add whole onions and simmer 20 to 30 minutes, covered until tender. Place broth and onions in oven proof baking dish, arrange bread around onions. Top with cheeses and broil about 5" from heat until cheese is bubbly.

Serve with more crusty rye. Great with a glass of wine. Serves 4.