• 1/4 cup butter
• 3 shallots, thinly sliced
• 1 small onion, yellow, thinly sliced
• 2 green onion, sliced
• 1 leek, white part, thinly sliced
• 1 T garlic, minced
• 1/8 t cloves
• 4 cups beef broth
• 4 slices cheese, Swiss
• 4 slices mozzarella cheese
• 2 T butter, melted
• 1 t garlic, minced
• 4 slices french bread
• 1/2 cup grated Parmesan cheese
• 4 T sherry, dry
• 2 T chives, chopped

Melt 1/4 c. butter. Add all onions except chives. Saute till golden. Add garlic and cloves. Saute 1 minute. Stir in broth and sherry. Bring to boil. Reduce heat, cover and simmer 30 minutes.

Preheat broiler. Combine melted butter and garlic in bowl. Brush on bread, using 1/2 of mix. Broil about 2 minutes.

Turn over and brush on rest of mix. Broil. Sprinkle with Parmesan.

Preheat oven to 500°F. Ladle soup into bowls. Top each with bread and 1 slice each of Swiss cheese and mozzarella. Bake till melted and bubbly. Sprinkle with chives.

Servings: 4