6 onions, peeled and sliced
6 cups low sodium beef broth
3-4 tbsp. bacon drippings, butter or olive oil
1/4 cup dry sherry or 1 cup red wine
1 shallot, minced
3 cloves garlic, minced
6 slices crusty French or Italian bread, toasted
Parmesan cheese, freshly grated
Swiss cheese, freshly grated

Slice the onions thinly, then sauté until golden in a heavy bottomed Dutch oven or soup pan. Add garlic and shallot, as the onions begin to take on color.

Add broth and dry sherry or wine, stirring from the bottom. Simmer for 15-20 minutes. Season to taste with salt and pepper (or even a pinch of onion powder).

Serve soup in large individual oven-proof bowls. Top with a slice of crusty bread sprinkled liberally with cheese.

Arrange the bowls on a baking sheet in the upper third of the oven. Bake in a preheated 350°F oven for 15 minutes or until cheese is melted, bubbly and has a few lightly browned spots.

Serve immediately.

Variation: Other cheeses may be used. Shredded ham can be sprinkled over the bread.

Submitted by: CM