2 tbsp butter
1 medium sweet onion, thinly sliced
1/2 tsp white sugar
1 tbsp all-purpose flour
2 1/2 cups beef broth
1/4 cup sherry (or red wine)
1 small garlic clove, crushed
2 half-inch slices pumpernickel bread
8 ounces sliced provalone
1. melt butter in a medium-sized pot
2. stir in sugar, onions and cook until onions are soft and golden
3. stir in flour until well-blended, add garlic
4. add broth and sherry
5. cover and simmer 10 mins
6. toast bread
7. ladle soup into oven safe bowls
8. place toasted bread, then cheese on top of soup
9. bake at 425 degrees for 10 minutes, or until cheese is melted and browning
serves 2
