INGREDIENTS
2 CUPS ONIONS – SLICED
1 TBS. BUTTER
1/4 TSP. SUGAR
1 TBS. CORN STARCH
1 TSP. SHERRY OR WHITE WINE
2 13 3/4 CANS BEEF BROTH
Directions
SAUTEE ONIONS IN BUTTER FOR 30 MINUTES COVERED. ( UNTIL ONIONS ARE BROWNED AND CLEAR. ) (THE BROWNER THE BETTER FOR THE BROTH.)
ADD SUGAR, CORN STARCH AND SHERRY.
ADD BEEF BROTH AND SIMMER 30 MINUTES.
BUTTER BOTTOM OF CROCKS. ADD 1 CUP SOUP. ADD TOASTED BREAD TO COVER TOP OF SOUP. ADD CHEESE – LAY 2 SLICES THEN ABOUT 1 CUP GRATED SWISS, MOZZARELLA AND PARMESAN MIXED.
BAKE @ 425 – 20 MINUTES.
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