3 Large cooking onions
Slice the onions into rings and set aside. In a large non-stick skillet melt unsalted butter. Combine the onions and the sugar together and sauté on medium heat until onions are tender. Continue to cook, stirring often until onions have caramelized and are well browned. Be careful, if these get too brown they can give an unpleasant taste to the soup. Transfer the onion mixture into a large pot. Add the cans of beef broth and bring to a slow boil. Boil on medium heat for about 20 minutes, being careful to check the levels of liquid. If more liquid is needed add 1/2 cup of water at a time. Add Worcestershire sauce, salt and pepper to the pot and continue to gently boil for another 20 minutes. While adding the last few ingredients you can also add 2 - 3 tsp. of cooking sherry, this will deepen the flavour and give it a rich aroma. Strain the soup stock from the onions, setting the stock aside. Carefully divide the onions into the soup baking crocks and cover with the stock until the stock is gone. Gently place a slice of bread over each opening of the pots and press into the pots so that is it a firm lid on the inside. Mix the three cheeses together and distribute them among the pots evenly. Place the pots in the oven on the broil temperature for about 5 minutes or until golden brown. Immediately remove from the oven and serve.
2 Tbs. granulated sugar
1/4 Cup of unsalted butter (do not use margarine there is too much water in it)
3 Cans of beef broth
1 Tbs. of Worcestershire Sauce
1/4 Tsp. of salt
1/2 Tsp. of pepper
4 Thick slices of Regular French Bread or a sourdough French bread
1/2 Cup Fontina cheese
1/2 Cup Mozzarella cheese
1/4 Cup Parmesan Cheese