4 cups sliced onions
3 cloves garlic, minced
1/4 cup butter or margarine
2 (14 1/2-ounce) cans clear beef broth
1 (14 1/2-ounce) can clear chicken broth
1/4 cup dry Sherry
12 small slices French bread
Grated Parmesan cheese
1/2 pound Jack cheese, shredded
Saute onions and garlic in butter in large Dutch oven over low heat until browned and tender. Stir occasionally to prevent scorching. Add beef and chicken broths. Heat to boiling, reduce heat and simmer about 5 minutes to blend flavors. Add Sherry and season to taste with salt and pepper.
Toast bread slices and sprinkle with Parmesan cheese. Ladle hot soup into 4 individual ovenproof casseroles. Place 3 slices toasted bread on top of soup in each. Sprinkle with Jack cheese. Bake at 375 degrees about 30 minutes or until soup is bubbly and cheese is browned. Makes 4 servings.