| 1 | Recipe by: l "entrecote melt the butter in a 1-?quart saucepan and saute the onions until they begin to color. |
| 2 | Add the sherry and cook 2 minutes. |
| 3 | Add the beef consomme and simmer 30 minutes. |
| 4 | At serving time, preheat oven to 400°F. |
| 5 | Ladle the soup into 8-ounce ovenproof crocks. |
| 6 | Float a crouton on top of each and cover with a slice of gruyere. |
| 7 | Bake in a preheated oven until the cheese is melted and golden brown. |
| 8 | Serve while hot. |
