Ingredients
- 2 tablespoons olive oil
- 3 large vidalia onions, sliced
- 3 to 4 cloves garlic, minced
- 1/2 cup dry sherry
- 5 cups chicken broth
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1/2 teaspoon hot sauce
- 1 loaf French bread, cut diagonally into
- 1-inch slices and toasted
- 8 to 12 slices swiss cheese
Description
Love This Soup On Rainy Summer Ights When The Vidalias Are In Season!! Great With A Grilled Steak And Baked Potato. From Taste Of The South A Few Years Ago.
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