Instructions: In large saucepan, cook onions in butter about 10 minutes. Drain tomatoes, reserving liquid. Chop tomatoes. Add tomatoes, reserved liquid, water, consomme and sherry to onions. Bring to a boil, skimming off foam. Reduce heat and simmer 10 minutes. Place soup in four broilerproof bowls, top with bread and cheeses. Broil until cheese is melted and golden.

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