FRENCH ONION SOUP

3 large Brown Onions, sliced
1 large Red Onion, sliced
3 shallots, sliced
1/2 stick butter
1/4 cup Cream Sherry
4 10 oz cans condensed Beef Broth
1 10 oz can water

Toast

Grated Parmesan Cheese

Slice onions...discard outer parts of the onions.  Slow fry in butter for 45 minutes to 1 hour until onions are brown.  Add Cream Sherry and continue to cook until liquid is absorbed.  Add broth and water to onions and simmer for 10 minutes.

Place 2 tablespoons grated Parmesan cheese in bottom of soup bowl.  Top with toast and cover with more Parmesan cheese.  Bake in 400 degree oven for 5 minutes or until cheese is melted.