2 lb. sweet onions (Spanish or Vidalia)
1/2 sm. head Savoy cabbage (1/2 lb.)
4 tbsp. butter
1 tbsp. all purpose flour
1/4 tsp. salt
2 (13 3/4 to 14 1/2 oz.) cans beef broth
1/4 c. dry sherry
4 3/4 inch thick slices Italian bread
1/2 lb. fontina cheese, shredded

About 1 hour before serving, slice onions and cabbage. In 5 quart Dutch oven over high heat, in hot butter, cook onions and cabbage 15 minutes or until lightly browned and very tender, stirring occasionally. Stir in flour and salt until blended. Add beef broth, sherry, and 1 cup of water, heat to boiling. Reduce heat to low; cover and simmer 20 minutes to develop flavor.

Meanwhile, preheat oven to 450 degrees. Place bread slices in pan and toast until lightly browned, about 5 minutes. Spoon onion mixture into four 16 ounce oven safe soup bowls or crocks. Place 1 slice of toasted Italian bread on soup in each bowl; top with shredded fontina cheese.

Place soup bowls on a cookie sheet for easier handling. bake soup 20 minutes at 450 degrees or until cheese melts and top is browned. Serve with salad if you like. Makes 4 main dish servings. Each serving without salad, about 525 calories.