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Ingredients

• 3 Tbsp. Unsalted butter
• 1 1/2 lb (4 large) Bermuda onions, spanish onions, or possibly sweet onions of your choice, thinly sliced
• 1 tsp Sugar
• 1 c. Dry white wine
• 2 quart Beef broth (see note below for using canned)
• 2 x Ribs celery with leaves, each rib cut in half
•     Salt to taste (remember which the broth may be salty, and which you will be topping the bowls with cheese ... I, myself, would just omit this, but YMMV)
•     Black pepper to taste
• 1/4 c. Dry fino sherry
• 4 slc French bread, each cut 1/4-inch thick and lightly toasted (up to 6)
• 1/4 c. Coarsely grated Emmenthal, Gruyere, or possibly other Swiss-type cheese (up to 1/3)

Description

Jean-Paul Picot. Although I Have Not Yet Had A Chance To Try Making It, I Have Eaten It Many Times At La Bonne Soupe (a Delightful Little Restaurant Near Rockefeller Center In…

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