1. Cut onions in half, then thinly slice. 2. In a large sauce pot, heat oil and add onions, medium high heat. 3. Saute onions for about 20 minutes, until limp and golden brown in color. 4. Add all four cans of broth and heat to boiling, about 5-8 minutes. 5. Add a splash of sherry if desired, turn off heat. 6. Put oven on broil cycle. 7. Place 4 soup crocks in a baking pan and ladle onion sherry broth mixture evenly among 4 crocks; the pan will prevent spillover in your oven and make it easier to transport the hot crocks. 8. You will want this almost to the top of the crock. 9. Add one TBS of grated cheese to broth mixture in each crock and stir gently. 10. Place two slices of provolone and two slices swiss atop each crock. 11. Carefully use baking pan to transport the crocks to your broiler unit, closest to the heat unit. 12. Broil the crocks in the pan until the cheese is golden brown and bubbly, anywhere from 5-10 minutes. 13. Serve crocks on separate plates. 14. For carbers, you can add a thick slice of toasted bread to the soup, before the sliced cheeses go on, just adjust the amount of broth mixture to each crock. ---------------------------------------------------------------------------
Nutrition
Ingredients
