French Onion Bagel Soup
A recipe from the Sneaky Kitchen
1 Tbsp. extra virgin olive oil
onions
3 cups beef broth
1/4 cup dry sherry
bagels
slices of provolone cheese

Peel, cut in half, then thinly slice onions, to make 4 cups. Put olive oil & sliced onion in a large sauce pan. Cook & stir over medium low heat until onions are transparent. This takes a while!  Add beef broth & dry sherry, & bring to boil. Then cover, turn down heat, & simmer for 8 minutes.

Toast one bagel, & cut the halves into thin halves again, so you have four bagel slices.  Put one slice in a bowl, & cover with half the onion soup. Top with the second thin slice, then with a layer of provolone cheese.  Pop under a broiler or into a 425 F. oven until cheese melts.  This amount makes two generous servings.