1. In large saucepan, melt butter over medium heat; cook onions, garlic, sugar, thyme and bay leaf, stirring occasionally, until onions are very soft and starting to brown, about 20 minutes. 2. Add mushrooms, salt and pepper; cook, stirring, until well browned, about 10 minutes. Add sherry; cook, scraping up browned bits, until no liquid remains. 3. Add broth and 1/2 cup (125 mL) water; bring to boil. Reduce heat, cover and simmer for 10 minutes. Discard bay leaf. 4. Meanwhile, sprinkle cheese over bread slices; broil on baking sheet until golden, about 3 minutes. Ladle soup into bowls; top with croutes. ---------------------------------------------------------------------------
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Ingredients
