1/4 lb. butter
3 lg. Bermuda onions (8 or 9 reg.) sliced
4 c. beef stock (Campbells)
1 can beef consomme (Campbells)
1 tbsp. sugar
2 tbsp. sherry
1 1/2 tsp. worcestershire sauce
Garlic toast
12 slices Provolone cheese

Saute onions in butter until onions are just wilted. Add remaining ingredients and heat. Pour into individual bowls, top with garlic toast and a slice of cheese. Place under broiler until cheese is bubbly.