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

In 3 quart saucepan over medium heat, saute onions in butter 5 minutes. Add mushrooms; cook and stir 3 minutes. Remove and reserve a few mushroom slices for garnish. Add broth and sherry; bring to boil. Stir; cover and simmer 10 minutes.

Meanwhile, preheat oven to 400 degrees. Place bread on baking sheet; toast 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 4 (1 1/2 cup) oven-proof bowls. Top each serving with 1 slice toast, 1/4 cup Swiss cheese, reserved mushroom slice and 1 tablespoon Parmesan cheese. Broil 3 to 5 minutes until golden brown. Makes 4 servings.