Melt the butter in a large saucepan. Stir in the onions and cook over medium-low heat until tender and golden, stirring occasionally. Add the broth, sherry, Worcestershire and a dash of pepper. Bring to a boil; reduce heat, cover and simmer for 10 minutes. Sprinkle toasted bread
with cheese. Place bread under the broiler until cheese has melted. To serve: ladle soup into bowls and float bread atop.
|
