This soup uses the caramelized onions posted previously. Once you've made the onions, this soup is easy and quick to make. This makes about 6 servings.
3 to 4 cups Caramelized Onions, drained
6 cups stock (use the cooking liquid from the onions, plus additional water or stock as needed)
1/4 cup dry sherry, vermouth, or white wine
Salt and Pepper
6 thick slices of French bread, toasted
1 cup grated Gruyere or Fontina cheese
Preheat the broiler to high. Place ovenproof bowls on a rimmed baking sheet. Combine the onions, cooking liquid and broth in a pot. Set it over medium-high heat and bring the mixture to a simmer. Season with salt and pepper to taste.
Ladle the hot soup into the bowls, top each one with a slice of toast, and sprinkle generously with cheese. Set the baking sheet under the broiler and broil until the cheese melts and begins to brown and bubble. Serve immediately.
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