2 lbs. sweet onions
1/2 sm. head Savoy cabbage
4 tbsp. butter
1 tbsp. 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 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 jelly roll pan and toast until lightly browned, about 5 minutes.

Spoon onion mixture into four (16 oz.) oven-safe soup bowls or crocks. Place a slice of toasted bread on soup in each bowl. Top with shredded fontina cheese. Place soup bowls in jelly roll pan for easier handling. Bake soup 20 minutes at 450 degrees or until cheese melts and top is browned. Makes 4 main-dish servings.