French Onion Soup

This is my mom's recipe. Maybe you've noticed a trend ;-) I do get quite a few of my recipes from her. She's an amazing cook!

French Onion Soup

1 quart thinly sliced yellow onions

1 clove garlic, peeled, sliced

1/4 cup butter

2 cans (10 1/2oz) condensed beef broth

1 cup dry white wine

1/4 cup medium dry sherry

1 teaspoon Worcestershire

1/2 teaspoon salt

2 cups Monterey Jack cheese, grated and divided

Thinly sliced French bread

1/4 cup grated Parmesan cheese

Saute onions and garlic in butter until golden brown (this may take awhile). Mix in undiluted beef broth, wines, Worcestershire and salt. Heat through. Add 1 1/2 Cups Monterey cheese. Ladle into four or six oven proof bowls distributing cheese as evenly as possible.

Top each serving with one slice of French bread. Sprinkle with remaining Monterey Jack cheese (so the top is completely covered) and Romano cheese. Bake at 425 degrees for 10 minutes or until cheese is melted and soup is hot and bubbly.

This recipe is easy to add or subtract to suit your tastes. You can use more or less butter, sherry, and cheese.