4 c. thinly sliced sweet onions
1 clove, garlic, finely chopped
1/4 c. butter
5 1/2 c. water
1/2 c. dry sherry or white wine (optional)
8 tsp. beef flavor instant bouillon (or 8 beef flavor bouillon cubes)
6 slices French bread, 3/4 inch thick, butter and toasted
6 slices Swiss cheese, cut in half crosswise

In large saucepan, cook onion and garlic in butter until onions are golden brown. Add water, sherry, if desired and bouillon; bring to boil; reduce heat and simmer 30 minutes to blend flavors. Place soup in 6 oven proof soup bowls. Top each serving with a bread slice and cheese. Broil until cheese melts. Serve immediately. Refrigerate leftovers. Makes 1 1/2 quarts, or 6 servings.

TIP: If sherry or wine is omitted, substitute 1/2 cup water.