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| 1. | Saute (A) in large pot over medium-high heat 10-20 minutes until onions are caramelized. Onions should be dark brown but not blackened. |
| 2. | Deglaze with (B). |
| 3. | Bring (C) to a slow simmer in a separate pot while the onions are processing. |
| 4. | Stir (D) in small bowl, add to pot and stir to combine, reduce heat to low, and add (C) slowly while stirring. |
| 5. | Simmer briskly for 15 minutes uncovered. |
| 6. | To finish, fill each crock with soup, add 1t sherry, top with bread, and lastly cheese. Broil until cheese is starting to brown. Remove to cool a few minutes, and serve. |
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