4 cups thinly sliced sweet onions, about 3 large onions
38 oz total condensed beef broth and chicken broth (more chicken than beef)
1/2 cup dry sherry
4 slices French bread, 1 inch thick
1 cup shredded Gruyere cheese
4 tablespoons grated parmesan cheese
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Let's Make It
In a large pot over medium heat, melt butter. Saute onion until golden in color, about 15 minutes. Add beef and chicken broth and sherry to sautéed onion; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes.
Meanwhile, toast French bread on both sides under broiler, cut into small 1 inch pieces. Place soup in broiler safe single serving bowls then sprinkle evenly with cheeses; broil just until cheese is bubbly. (Or add cheese to whole slices of toasted bread and broil until bubbly.)
Then pour French onion soup into 4 individual soup bowls; float a slice of toasted French bread with cheese side up, on each bowl of French onion soup.