Onion Soup

Ingredients
3 Tbsp. unsalted butter
1 1/2 lbs. (approximately 4 large) sweet Bermuda or
Spanish onions, peeled and thinly sliced
1 tsp. granulated sugar
1 C. dry white wine
2 quarts (8 C.) beef broth, preferably homemade
2 ribs celery with leaves, each cut in half
Salt to taste (depending upon the saltiness of the broth and
the cheese)
Black pepper to taste
1/4 C. dry Fino sherry
4 (1/4-inch thick) slices baguette (French bread)
1/4 C. coarsely grated Emmenthal or Gruyere cheese

Prepare onion mixture:
Cook onions and sugar in butter over low heat until onions are lightly caramelized (about 20 - 30 minutes).  Add wine. Increase flame to medium and cook until wine is reduced by half (about 5 minutes).
Add broth, celery, salt, and pepper. Bring to boil over high flame.  Reduce heat to low, partially cover, and simmer for approximately 40 minutes.  Remove celery; discard it. Add sherry; simmer 5 minutes longer.

Prepare baguette-topped soup:
Preheat oven to 375* F.  Lightly toast each slice of baguette. Set aside. Place soup bowls on jelly roll pan or cookie sheet.
Put jelly roll pan or cookie sheet (containing empty soup bowls) on center shelf of oven.
 
Pull out shelf (so that you can fill the soup bowls). Ladle soup into 4 individual oven-proof soup bowls. Top each soup-filled bowl with one toasted slice of baguette. Sprinkle 1 tablespoon cheese over top of each bowl.
Push back oven shelf.  Heat until cheese melts and bubbles (approximately 5 - 6 minutes)  Yield: 4 servings