Preparation:
Cook onions and sugar in butter over low heat until onions are lightly caramelized (about 30 minutes.
Add wine. Increase heat to medium and cook until wine is reduced by half (about 5 minutes).
Add broth, celery, salt and pepper. Bring to boil over high flame.
Reduce heat to low, partially cover, and simmer for approximately 40 minutes.
Remove celery and discard.
Add sherry; simmer 5 minutes longer.
Preheat oven to 375.
Lightly toast each slice of baguette. Set aside.
Place soup bowls on jelly roll pan or cookie sheet. Put jelly roll pan or cookie sheet holding empty soup bowls on center shelf of oven.
Pull out shelf so that you can fill the soup bowls.
Ladle soup into 4 individual oven-proof soup bowls.
Top each soup-filled bowl with one toasted slice of baguette.
Sprinkle 1 tablespoon cheese over top of each bowl. Push back oven shelf. Heat until cheese melts and bubbles (approximately 6 minutes). |
