|
1 |
Preheat oven
to 300 degrees F. Place bread in single layer on
baking sheet and bake 5-8 minutes on each side
or until dry. Keep bread on cookie sheet for
later use. |
|
2 |
Melt butter
in large Dutch oven over medium heat. |
|
3 |
Cut heels
off onion halves and slice crosswise. Add onion
slices to butter. Cook over low heat, stirring
often, 45-60 minutes. Add broth and 1 ¼ cups
water to onion; bring to a boil. Reduce heat and
simmer 15 minutes. |
|
4 |
Preheat oven
to 400 degrees F. |
|
5 |
Top bread
slices evenly with cheese. Bake for 4 minutes or
until cheese is melted and lightly brown. |
|
6 |
Add sherry
and pepper to soup. Bring to a boil. |
|
7 |
Ladle soup
into individual serving bowls and top each bowl
with 2 bread slices. |
|
8 |
Serve
immediately. |
