Classic Onion Soup

In a large saucepan, cook thinly sliced onions and finely chopped garlic in butter until onions are golden brown. Add water, bouillon cubes and, if desired, sherry or wine. (If wine or sherry is omitted, substitute 1/2 cup water.) Bring to a boil. Reduce heat and simmer 30 minutes to blend flavors.

Place soup in individual ovenproof soup crocks. Cut buttered and toasted French bread into 3/4-inch thick slices. Cut cheese slices in half. Put French bread slices and Swiss cheese on top of soup. Broil until cheese melts. Serve immediately.