French Onion Soup 2

Soups > Vegetable

2 (14 1/2-oz.) cans beef broth
1 (14 1/2-oz.) can fat-free chicken broth
1/4 c. dry Sherry
1 tbsp. Worcestershire sauce
1/2 tsp. bottled minced garlic
1/4 tsp. dried thyme
2 c. caramelized onions with juice (<a href="recipe.php?s=68&r=2222">see recipe</a>)
2 c. plain, butter-flavored or garlic-flavored croutons
4 deli slices (about 4 oz.) Swiss cheese
4 tsp. Parmesan cheese, or more to taste

Place a broiler rack 6 inches from the heat, and turn on the broiler. Remove fat from the beef broth and pour the broth into a 4 1/2-quart Dutch oven or soup pot over high heat. Add the chicken broth, Sherry, Worcestershire, garlic and thyme. Stir well. Cover the pot and bring it to the boil. Meanwhile, place 4 ovenproof bowls on a large baking sheet and set aside. When the broth boils, add the caramelized onions and cover. Reduce the heat to medium and boil for 1 minute to incorporate the onion flavor. Remove the pot from the heat. Divide the soup among 4 bowls and sprinkle each bowl with 1/2 cup croutons.
Lay a cheese slice over the croutons. Sprinkle each cheese slice with 1 teaspoon Parmesan cheese (or more to taste). Place the baking sheet under the broiler for 1 minute or until the cheese melts. Using pot holders, serve at once, making sure to warn diners that the bowls will be very hot.