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Classic Onion Soup

4 c. sweet onions, thinly sliced
1 clove garlic, finely chopped
1/4 c. butter or margarine
5 1/2 c. water
1/2 c. dry sherry or white wine (optional)
8 beef flavored bouillon cubes
6 slices French bread, 3/4" thick, buttered and toasted
6 slices natural Swiss cheese


In large saucepan cook onions and garlic in butter until onions are golden brown. Add water, sherry (if desired) and bouillon cubes; bring to a boil; reduce heat and simmer 30 minutes to blend flavors. Place soup in 6 oven-proof soup bowls. Top each serving with a bread slice and cheese. Broil until cheese melts. Serve immediately. If sherry is omitted. substitute 1/2 cup water.


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