How to make it

  • In large kettle, melt butter, add onions, sprinkle with sugar and saute over low heat, stirring occasionally for about 1 hour, until golden brown
  • Stir in flour
  • Stir in broth, mustard and worcestershire sauce
  • Simmer for 30 minutes
  • Add sherry
  • Ladle soup into oven-proof casserole dish with croutons
  • Sprinkle with cheese
  • Place in microwave oven at high for 1 minute or bake at 325F for 15 minutes, until cheese melts

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