1/4cup coarsely grated Emmenthal or Gruyere cheese
Instructions
Prepare onion mixture:
. Cook onions and sugar in butter over low heat until onions are lightly caramelized (about 20 - 30 minutes).
. Add wine. Increase flame to medium and cook until wine is reduced by half (about 5 minutes).
.
Add broth, celery, salt, and pepper. Bring to boil over high flame. . Reduce heat to low, partially cover, and simmer for approximately 40 minutes. . Remove celery; discard it. .
Add sherry; simmer 5 minutes longer. -- Prepare baguette-topped soup: . Preheat oven to 375 degrees F. . Lightly toast each slice of baguette. Set aside. .
Place soup bowls on jelly roll pan or cookie sheet. . Put jelly roll pan or cookie sheet (containing empty soup bowls) on center shelf of oven. . Pull out shelf (so that you can fill the soup bowls). . Ladle soup into 4 individual oven-proof soup bowls. . Top each soup-filled bowl with one toasted slice of baguette. . Sprinkle 1 tablespoon cheese over top of each bowl. . Push back oven shelf. . Heat until cheese melts and bubbles (approximately 5 - 6 minutes).