From Virginia Wiedemann: "If you have a package of bagels in your house, try some great soup with bagels and cheese - it's almost a full meal."
French Onion Bagel Soup
1 Tbsp. extra virgin olive oil
3 cups beef broth
1/4 cup dry sherry
slices of provolone cheese
Peel, cut in half, then thinly slice the onions, to make four cups. Put olive oil and sliced onion in a large sauce pan. Cook and stir over medium low heat until onions are transparent. This takes a while! Add beef broth and dry sherry, and bring to boil. Then cover, turn down heat, and simmer for 8 minutes.
Toast one bagel, and cut the halves into thin halves again, so you have four bagel slices. Put one slice in a bowl, and 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.