Total Calories: 195
In a deep, heavy skillet, sauté the onions in the combined butter and oil for 30–40 minutes, or until well browned. Stir in flour, salt, mustard, and pepper. Cook an additional 2 minutes. Heat stock or broth and add to onions. Add sherry and cook over low heat, stirring well, until mixture comes to a boil. Simmer for 30 minutes. Transfer soup to an earthenware casserole and sprinkle with cheeses. Place casserole under preheated broiler for 3–4 minutes, until brown and bubbly. To serve, place one slice of Cheese Toast in each of six heated bowls. Divide soup among them.
Spread each slice of bread with butter and sprinkle with 1 tablespoon of cheese. Toast at 325° until brown.
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