Soupe A L'oignon Gratinee

Serves:

Ingredients:

4 tb Butter
2 lg White bermuda onions,
Thinly sliced
3 oz Dry sherry
1 Quart beef consomme
4 Toasted bread croutons, 2-1/
Diameter
4 Thin slices gruyere cheese

Method:

Melt the butter in a 1-1/2-quart saucepan and saute the onions until they begin to color.
Add the sherry and cook 2 minutes.
Add the beef consomme and simmer 30 minutes.
At serving time, preheat oven to 400 F.
Ladle the soup into 8-ounce ovenproof crocks.
Float a crouton on top of each and cover with a slice of Gruyere.
Bake in a preheated oven until the cheese is melted and golden brown.
Serve while hot.