Baked Onion Soup

4 cups sliced onion
3 cloves garlic, minced
1/4-cup butter or margarine
2 (141⁄2 oz.) cans beef broth
1 (141⁄2 oz.) can chicken broth
1⁄4 cup dry sherry
French bread, sliced
Grated Parmesan cheese
1⁄4- 1⁄2 pound grated Monterey Jack cheeses

Sauté onions and garlic in butter in large Dutch oven until brown. Add broth; heat to boiling. Simmer 5 minutes. Add sherry. Toast bread and sprinkle with Parmesan cheese. Float on top of the soup and over with Monterey Jack cheese. Bake in a 375-degree oven for approximately 30 minutes or until soup is bubbly and cheese has browned. 4 servings.


1992 Farmers' Almanac