1/4 lb. sweet butter
4 c. thinly sliced onions
1 clove garlic, chopped
2 tbsp. white flour
1 c. dry white wine
2 qts. beef stock
1 tsp. salt
1/2 tsp. black pepper
1/4 c. dry sherry
12 sm. slices dry French bread
1 c. grated Swiss cheese

Melt butter in deep saucepan, add onions and cook 10 minutes over high heat until brown. Reduce heat, add garlic, cook 1 minute. Stirring, sprinkle in flour, mix well, cook 3 minutes or until flour is slightly brown. Add wine, stock, salt and pepper; simmer. Let liquid reduce to 6 large soup cups. Stir in sherry. Check seasoning.

Pour into ovenproof soup cups. Place 2 slices bread in each cup and sprinkle with cheese. Put under broiler to melt and brown.