French Onion Soup

• 1 lb. sliced onions
• 1/2 stick butter
• salt and pepper
• 1 bay leaf
• 1 oz. dry sherry wine
• 1 can beef consomme
• 2 cans College Inn broth
• 6 large croutons
• 6 tsp. grated Parmesan cheese
• 6 slices Provolone cheese

1. Saute onions in butter until light brown.
2. Add salt, pepper and bay leaf.
3. Add the sherry wine and simmer for a few minutes. Add beef consomme and chicken broth.
4. Cook for approximately 20 minutes.
5. Let boil for 10 minutes.
6. Ladle into 6 French onion soup bowls.
7. To each bowl, add 1 crouton and 1/2 teaspoon Parmesan cheese.
8. Lay 1 slice of Provolone cheese over each bowl and cover with this layer of Parmesan cheese.
9. Bake in broiler (or oven) until cheese is bubbly and brown.

onions, butter, salt, bay leaf, sherry wine, beef consomme, inn broth, croutons, parmesan cheese, provolone cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272775 (may not work)