- 1 lb. sliced onions (2 - 2 1/2 cups)
- 2-3 Tbsp. butter
- salt and pepper to taste
- 1/4 cup dry sherry
- 3 cups beef broth
- 3 cups chicken broth
- toasted French bread or baguette slices, or croutons
- 6 tsp. Parmesan cheese
- 6 slices Gruyere or Provolone cheese
Saute onions in butter until clear. Add seasonings and sherry. Simmer for a few minutes. Add broth and cook for 20 more minutes.
Preheat oven to 425 degrees. Ladle in 6 oven-proof bowls. Add bread, grated Parmesan cheese and a slice of Gruyere or provolone cheese on top. Bake until cheese is melted and starting to brown. Or, you can put them under the broiler for a minute to melt the cheese. Garnish with parsley.
This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.