1. Heat butter over low to medium heat in large stock pot. 2. Sauté onions to soft and golden brown. 3. Deglaze with .33 cup beef stock. 4. Sauté onions to caramelize slightly darker. 5. Deglaze with .33 cups beef stock again. 6. Caramelize onions to dark brown. 7. Add stock and bring to a boil. 8. Reduce to a simmer and allow flavors to blend, about 20 minutes. 9. While soup simmers, cut bread into .5 inch thick slices. 10. Toast slices in oven or under broiler. 11. Season soup to taste and add sherry. 12. Fill crocks with hit soup. 13. Top with toasted crostini and cheese. 14. Pass under broiler until cheese bubbles and browns. 15. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
