Curried Onion Soup - cooking recipe

Ingredients

3 tablespoons butter
1/2 cup dry sherry
4 1/2 lbs onions, peeled and thinly sliced
1 teaspoon browning sauce, such as Kitchen Bouquet
2 teaspoons sugar
1 tablespoon red curry paste
8 -10 toasted french bread rounds (stale or toasted bread works best)
2 (14 ounce) cans beef broth
1 cup shredded swiss cheese
1 cup shredded gruyere cheese
2 (10 ounce) cans beef consomme

Preparation

Melt butter in a large soup pot over a medium high heat.
Add onions and sugar.
Cook, stirring occasionally, until onions turn a deep brown (but not burned), about 20-25 minutes.
Add curry paste and stir until dissolved into onions.
Add 1 can beef broth.
Mix until any browned bits on pot bottom are released.
Add remaining can of beef broth, consomme, sherry and browning sauce.
Stir and bring just to a boil.
Pour into crock-pot.
Cook on high for 4 hours or on low for 8 hours.
Alternatively, soup can be simmered on stove for 1-2 hours.
Serve soup as is, or topped with bread rounds.
Top bread with a generous portion of cheese.
For a dramatic effect, serve soup in individual ovenproof bowls and broil 2-3 minutes, or until cheese melts.
Watch carefully so cheese does not burn.