Instructions: Melt butter in large saucepan or Dutch oven. Add onions; cook over medium heat, stirring often, until caramelized, about 40 minutes. Add Worcestershire, pepper, garlic, thyme and bay leaves; cook three minutes. Stir in sherry; cook one minute. Add broth and bouillon cubes. Heat to boil; simmer 10 minutes.

Heat broiler. Pour soup into oven-proof bowls or crocks. Top each with one slice bread, mozzarella and Swiss cheese. Broil until cheese is bubbly, about three minutes.

This recipe yields 8 servings.

Comments: If you dont have individual crocks for the soup, you can use an oven-proof casserole dish.

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