3 lg. onions, sliced
6 c. beef broth, well seasoned
1/3 c. dry sherry wine (opt.)
Toasted bread, I like French or Italian
Swiss or Parmesan cheese, grated
butter

Saute onions in butter until soft. Add beef broth and sherry wine, simmer 15 minutes. Ladle into oven proof pottery bowls or individual casseroles. Top with slice of crisply toasted bread sprinkled with lots of cheese. Bake at 375 degrees until cheese melts, forming a light crust.