Yield: 6 servings
|5 cups||Thinly sliced onions|
|1 teaspoon||Dijon-style mustard|
|6 cups||Beef broth|
|2 tablespoons||Grated swiss cheese|
|1 tablespoon||Freshly grated parm. cheese|
In a deep skillet saute onions in butter and oil for 30-40 minutes or until they are well browned. Stir in flour, salt, mustard, and pepper to taste and cook the mixture for 2 minutes. Pour in the beef broth and sherry, and cook the soup over low heat, stirring until it comes to a boil. Simmer it for 30 minutes.
Divide the soup among 6 individual flameproof soup bowls. Put in thick slice of French bread, toasted, in each bowl and top each slice with 2 T grated swiss cheese and 1 T parmesean cheese. Put the bowls under a preheated broiler for 1-2 minutes. or until the cheese is melted and lightly browned.