Ingredients:
4 T. Butter
4 large onions, thinly sliced
2 T. sugar
salt and pepper to taste
6 c. good beef stock or canned broth
2 T. dry sherry
4 Snyder's of Hanover Hard Sourdough Pretzels, broken into bite-sized croutons
1 c. grated Gruyere Swiss cheese
Instructions:
Melt butter in large saucepan. Add slices onions and cook until transparent. About 20 minutes. Add sugar to onions and cook 10 more minutes. Add salt, pepper, stock, and sherry. Cook another 30 minutes. Preheat the broiled. Portion the soup into 4 oven proof bowls. Top with pretzel pieces and sprinkle cheese over top. Place under broiled until cheese melts.