4 medium onions, chopped
30 ml butter 2 tbsp
500 ml ripe tomatoes, diced 2 cup
1 can beef consomme soup
50 ml dry sherry 1/4 cup
4 french bread slices, toasted
375 ml swiss cheese, shredded 1 1/2 cup
50 ml parmesan cheese, grated 1/4 cup
In a large saucepan; cook onions in butter for about 10 minutes. Add tomatoes and their juices, 2 cups (500 ml) water, consomme and sherry to saucepan. Bring to a boil.
Reduce heat to medium low and simmer for 10 minutes. Place soup in four broilerproof bowls; top with bread and cheeses. Broil until cheeses are melted and golden.
Serves 4