Ingredients

4 oz. butter

2 TBL olive oil

4 lbs onions thinly sliced

1 fluid box vegetable broth

1 fluiid box french onion soup

1 cup dry sherry

french bread sliced

2/3 cup grated parmesan

2 cups grated cheddar/gruyere

Preparation

  1. Heat butter and oil in loarge pan add onion and cook stirring frequently over low heat until soft and golden brown DO NOT RUSH
  2. Add stock, sherry, 2 cups water bring to a boil, reduce heat and simmer for 30 minutes. Season to taste.
  3. Toast bread sprinkle with parmesan
  4. Put bread into bowls, ladel soup, top with cheddar or gruyere and broil until cheese is melted *if you find the broth bland add a vegetable bouillon cube