- 3 Tablespoons butter
- 2 teaspoons sugar
- 1/4 teaspoon pepper
- 4 Cups thinly sliced onions (3-4 large)
- 4 Cups beef broth
- 2 Tablespoons dry sherry
- 1 teaspoon worchestershire sauce
- 6 slices french bread (3/4 inch thick) toasted
- 3/4 Cup swiss cheese, shredded (or 1/2 lb deli sliced)
In a large dutch oven or saucepan melt the butter over medium heat. Add onion, pepper, and sugar and cook for 20 minutes or until the onions are carmalized, stirring often.
Stir in the beef broth, sherry and worchestershire sauce and bring to boil. Reduce the heat and simmer for 30 minutes.
Ladle soup into ovenproof bowls and top each with a slice of toasted french bread. Sprinkle or layer each with swiss cheese. Place under a broiler until cheese if melted and turns golden (3-5 minutes). Watch closely. Serve immediately.