Easy Onion Soup



2# onions, sliced thinly
.25 cup olive oil
2 quarts chicken stock
2 tbsp. sherry (optional)

Heat olive oil in a heavy sauce pot. Add onions and SLOWLY caramelize, very low heat. Add stock when the onions are brown. Season with salt & pepper and sherry if desired.
Rub slices of Red Hen bread with olive oil and toast. Top the soup with a slice each and grate fresh parmesan reggiano on them. Cheddar works well too.

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