Ingredients

2 T. margarine3 extra large onions, for 4 1/2 cups sliced 2 cans beef broth 1 can chicken broth 1/2 cup dry sherry (I never have this so I leave it out)2 T Worchestershire1 t dried minced onion1/2 t bottled minced garlic1/2 t dried thyme (sometimes this makes it in, sometimes not)mozzarella cheesecroutons (I use slices of french bread cause I never have croutons)1. Turn on the broiler2. Melt the margarine in a skillet. Meanwhile, peel and slice onions. Raise the heat to high and cook uncovered, stirring from time to time, and reducing the heat to medium when onions start to brown. 3. While onions cook, add broths to large soup pot on high. Bring to boil, add sherry, and spices (Worchestershire through thyme)4. When soup is boiling, add the onions the pot and cover it. Boil for 1 min to incorporate onion flavor. Remove from heat.5. Ladle 1 1/2 cups soup into bowls and sprinkle with 1/2 cup croutons. Place 1/2 slice (I always use 2 slices. LOL) mozzarella over croutons, then sprinkle with Parmesean. Place under broiler until cheese melts. Serve at once. This recipe truly takes 20 min from start to finish. But I did read in the DD column last week about putting onions in the crockpot (with 1 T butter I think) all day to cook, brown, and caramelize the onion. I think that would make it even better, so I'm gonna try that. copyright (c) 1997 by Beverly Mills and Alicia Ross Desperation Dinners

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