Preparation:
Heat oil in large heavy pot. When hot, add onions. Cover and cook over high
heat for 5 minutes.
Uncover and cook over medium heat for 15 minutes until onions are browning,
but not burned. Add
stock, water, pepper and sherry, if using. Cover and cook 20 minutes.
Meanwhile, preheat oven to 400
F. Arrange bread slices in single layer on a baking tray. Bake for 10
minutes, or until bread is
browned. Set aside for use as you finish the soup. Transfer 1/3 of soup to
blender or food processor
and puree. Add puree to soup. To serve soup, pour into large crock, or divide
into individual
portions. Top with croutons, and then sprinkle on the cheeses. Place
crock(s) on baking sheet and bake
for 35 minutes at 400 F, or until cheese is bubbly and beginning to brown.
Serve immediately. |
