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1. Add butter to stockpot and heat over medium heat.
2. Add onions to hot butter. Stir and cook until tender and golden.
3. Stir in beef broth, dry sherry, Worcestershire sauce, and a dash of pepper.
4. Bring to a gentle boil over high heat.
5. Reduce heat to low. Cover stockpot and simmer 10 minutes.
6. Meanwhile, sprinkle toasted bread with cheese.
7. Place bread under oven broiler until cheese has melted.
To serve:
1. Ladle soup into individual soup bowls.
2. Float toasted bread in soup.
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