6 cups beef stock
2 tablespoons butter
6 medium onions, diced
1 cup stewing beef, cut into 1/2-inch cubes
1 cup dry sherry
6 slices good white bread
12 slices Swiss cheese
12 slices provolone cheese
Bring stock to boil. In skillet, melt butter, saute onions and brown beef. Add to stock and pour in sherry. Simmer 30 minutes. When ready, fill 6 bowls with soup. Place slice of bread, 2 slices Swiss cheese and 2 slices provolone cheese on top. Broil until cheese is browned. Serves 6.
Sunday, February 17, 2002
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