Ingredients
- 3 tb Unsalted butter
- 1 1/2 lb (4 large) Bermuda onions, spanish onions, or sweet onions of your choice, thinly sliced
- 1 ts Sugar
- 1 c Dry white wine
- 2 qt Beef broth (see note below for using canned)
- 2 Ribs celery with leaves, each rib cut in half
- Salt to taste (remember that the broth may be salty, and that you will be topping the bowls with cheese ... I, myself, would just omit this, but YMMV)
- Black pepper to taste
- 1/4 c Dry fino sherry
- 4 sl French bread, each cut 1/4-inch thick and lightly toasted (up to 6)
- 1/4 c Coarsely grated Emmenthal, Gruyere, or other Swiss-type cheese (up to 1/3)
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