This quick and will not disappoint.
2 cups thinly sliced yellow onion (2 large)
2 T. butter
4 C. beef broth
2 T. dry sherry or dry white wine (optional)
(I added a bit of apple cider vinegar instead)
1 tsp. Worcestershire sauce
Dash black pepper
6 slices French Bread, toasted
1 cut shredded Swiss, Gruyere, or Jarlsberg cheese (4 oz).
(I prefer sliced, not grated)
In a large saucepan cook onion, covered, in hot butter over medium-low heat for 8 to 10 minutes or until tender and golden, stirring occasionally. Stir in broth, dry sherry (if desired), Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Meanwhile, arrange toasted bread slices on a baking sheet. Evenly divide cheese among slices. Broil 3 to 4 inches from heat for 3 to 4 minutes or until cheese is light brown and bubbly. Top each serving with a bread slice.
tips for this recipe: close doors to all bedrooms and other rooms and open windows if possible while onions are cooking to avoid lingering onion smell.
Recipe from the Better Homes and Gardens Cook Book