Ingredients
Directions
1.
In small saucepan, MELT butter over low heat.
2.
ADD olive oil and onions and COOK, covered, until soft and caramel-colored (about 25 minutes), STIRRING frequently.
3.
STIR flour into onions; COOK for one minute.
4.
ADD beef broth, sherry and parmesan cheese; STIR well.
5.
COOK, covered, on low heat for 25 minutes.
6.
TOAST bread; RUB with cut garlic cloves.
7.
TOP toast with grated cheese; Transfer soup to oven-proof soup bowl; PLACE toast on top of soup.
8.
BROIL until cheese is bubbly.