Step 1: Gather Ingredients
2 cups onions. (The onions I used were small, so I used about 3, but it would only take 2 large onions.)
1 cup celery
4 cups beef broth (2 cubes, or 4 tsp powder.)
1 Tbsp cooking sherry
1 tsp Worcestershire sauce
3 Tbsp soy sauce
4 slices of bread
About 1/2 cup shredded cheese, or four slices of cheese. Gruyere is my favorite, but you can use whatever cheese you like.
You will also need:
A large pot
Cutting board, knife
4 Oven safe bowls--MUST be oven safe.
An oven with a broiler. If your oven doesn't have a broiler, that's okay, just preheat it to 350 or 400 or so.
Step 2: Slice and Cook the Veggies
Chop the celery. It is very important that you include the LEAVES of the celery in the soup. Just grab the whole clump of celery and chop it up, leaves and all. The celery leaves add great flavor.
Melt the butter in the bottom of your large pot. Add the onions and celery. Cook on medium-low heat for about 10 minutes or so, stirring once in a while.