French Onion Soup
From the kitchen of: Kim Dusek

2 lbs. sweet onions, chopped
1 Tbsp. butter
1/3 cup dry sherry
14 oz. chicken broth
14 oz. beef broth
1/4 tsp. dried thyme
1 tsp. red wine vinegar
4 half inch slices of crusty Italian bread (cut from fresh loaf)
1/2 cup shredded Swiss cheese

Cook onions in large saucepan over medium-low heat in hot butte, stirring occasionally, 45 minutes or until they are deep golden brown and very tender. Add sherry, cook 20 seconds. Add broths and thyme. Increase heat to medium and bring to a simmer; cook for 10 minutes. Stir in vinegar. Meanwhile heat broiler. Toast bread slices on a baking sheet until golden on both sides. Next, top each slice evenly with cheese. Return to broiler and cook until cheese is melted. Place one piece of toast with cheese in each of the shallow bowls. Cover with the onion soup. Yields 4 servings.