Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   Butter
   2      large         White bermuda onions -- Thinly sliced
   3      ounces        Dry sherry
   1                    Quart beef consomme
   4                    Toasted bread croutons -- 2-1/
					
   4                    Thin slices gruyere cheese

Preparation:

Melt the butter in a 1-1/2-quart saucepan and saute the onions until they begin to color. Add the sherry and cook 2 minutes. Add the beef consomme and simmer 30 minutes. At serving time, preheat oven to 400 F. Ladle the soup into 8-ounce ovenproof crocks. Float a crouton on top of each and cover with a slice of Gruyere. Bake in a preheated oven until the cheese is melted and golden brown. Serve while hot.