Betty Jane'S Onion Soup - cooking recipe

Ingredients

4 cans beef bouillon
1 stick butter
dash of Kitchen Bouquet
sherry to taste (1/4 c. to start)
1/2 large can Parmesan cheese, grated
4 or 5 cans of water
5 medium onions, (halved, then sliced)
2 Tbsp. sugar
grated Black Diamond cheese or Canadian Cheddar
toasted French bread, thinly sliced

Preparation

Saute onions in butter until tender. Add dash of Kitchen Bouquet. Add beef bouillon and water. Add sugar and Parmesan cheese. Simmer 1 hour. Add sherry. Put grated Black Diamond in bottom of crock (just enough to cover bottom). Pour hot soup over that and add toasted French bread in slices. Top with more grated Black Diamond cheese. Bake in 500\u00b0 oven until cheese melts and is bubbly, almost brown.