Sherried Onion Soup
|Onion||1 Medium, thinly sliced|
|Condensed beef broth||1 Can (10 oz) (284 Milliliter)|
|Dry sherry||30 Milliliter (2 Tablespoons)|
|French bread slices||6 , toasted (1.2 Centimeter / 1/2 Inch Thick)|
|Shredded swiss cheese/Grated parmesan cheese||50 Milliliter|
Cook onion in butter about 10 minutes or until tender.
Add broth and Sherry and bring to boil.
Sprinkle toast slices with cheese and place under broiler until cheese is lightly browned.
Ladle soup into 2 bowls; float toast slices atop.