yellow onion, peeled and sliced for each bowl
butter, for each bowl
dry sherry, for each bowl
1 tablespoon parmesan cheese or 1 tablespoon
romano cheese, grated
1 1/2 cups
low-sodium beef stock, boiling
French bread, toasted
- Sauté onion slices in butter.
- In a 12-ounce soup bowl, add slices of sautéed onion, dry sherry and Parmesan or Romano cheese.
- Pour soup stock over all in bowl and add salt to taste.
- Serve soup in bowl topped with a slice of French bread covered with Swiss cheese.