Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        Tablespoons  Unsalted Butter
  1 1/2         Pounds  Onions -- Thinly Sliced
  1           Teaspoon  Sugar
  1                Cup  Dry White Wine
  8               Cups  Beef Broth
  2             Stalks  Celery With Leaves -- Halved
                        Salt -- To Taste
                        Pepper -- To Taste
     1/4           Cup  Fino Sherry
  4             Slices  French Baguette Slices -- 1/4 Inch Thick
     1/4           Cup  Emmental Cheese -- Or
     1/4           Cup  Gruyere Cheese

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).

Nutritional Information:

418 Calories (kcal); 14g Total Fat; (32% calories from fat); 30g Protein; 35g Carbohydrate; 37mg Cholesterol; 2760mg Sodium