1 qt. sliced onions
1 clove garlic, minced
1/4 c. butter
1 c. dry white wine
1/4 c. med. dry sherry
1 tsp. Worcestershire sauce
1/2 tsp. salt
2 c. grated Monterey Jack cheese
Toasted French bread, thinly sliced
1/4 c. Parmesan cheese
2 cans beef broth

On stove top, saute onions and garlic until limp. Mix soup, wines, Worcestershire sauce and salt. Heat through. Add 1 1/2 cups Monterey Jack cheese. Ladle into oven-proof bowls. Float bread on top. Sprinkle with remaining cheeses. Bake for 10 minutes at 400 degrees until cheese melts and soup is hot and bubbly. 4 to 6 servings.