2-3 large sweet onions, cut in half and thinly sliced
2 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans beef broth
4 tablespoons freshly grated/shredded parmesan cheese or romano cheese or asiago cheese, divided
8 slices thin provolone cheese (round works best)
8 slices thin swiss cheese
2 tablespoons olive oil
1 dash dry sherry
1 slice low carb toast, cut in quarters (optional)
Cut onions in half, then thinly slice.
In a large sauce pot, heat oil and add onions, medium high heat. Saute onions for about 20 minutes, until limp and golden brown in color.
Add all four cans of broth and heat to boiling, about 5-8 minutes. Add a splash of sherry if desired, turn off heat.
Put oven on broil cycle.
Place 4 soup crocks in a baking sheet and ladle onion sherry broth mixture evenly among 4 crocks; the pan will prevent spillover in your oven and make it easier to transport the hot crocks.
Add one TBS of grated cheese to broth mixture in each crock and stir gently. If desired, place the quartered lc toast on top of each crock. Then place two slices of provolone and two slices swiss atop each crock. Carefully use baking sheet to transport the crocks to your broiler unit, closest to the heat unit.
Broil the crocks in the pan until the cheese is golden brown and bubbly, anywhere from 5-10 minutes. Serve crocks on separate plates.
