3 14-ounce cans ready-to-eat beef broth
3/4 cup canned French-fried onions
1/4 cup dry sherry
4 slices stale French bread
4 1-ounce slices Swiss cheese
Heat oven to 400º
Arrange four 10-ounce oven-safe soup bowls on a baking sheet.
Divide the broth and onions among them.
Add 1 tablespoon of sherry to each.
Float a slice of bread in each bowl and top with a slice of cheese. Bake 12 to 15 minutes or until the cheese is melted and the soup is bubbling.