Chop up 6 large onions. Get them frying in a pan with some oil.
Later, add some sherry (I used white wine). Once they're cooked down a bit, add broth, tomato paste, and garlic. Cook a little longer.
Chop old sourdough bread into chunks for croutons. Lay the croutons out on a cookie sheet and dry in a warm oven 5-10 minutes.
Ladle soup into oven-proof bowls (I forgot to add the miso, so our soup had a reddish tint where usually French Onion has a brownish broth).
Arrange croutons over soup.
Layer slices of mozzarella and swiss cheeses, then sprinkle with parmesan.
Broil for just a few minutes to melt the cheese.
Soup's on! Melty cheeses, hot brothy onion soup, flavorful sourdough bread. Pretty darn good.
Ladle soup into oven-proof bowls (I forgot to add the miso, so our soup had a reddish tint where usually French Onion has a brownish broth). 
Arrange croutons over soup. 
Layer slices of mozzarella and swiss cheeses, then sprinkle with parmesan. 
Broil for just a few minutes to melt the cheese.
Soup's on! Melty cheeses, hot brothy onion soup, flavorful sourdough bread. Pretty darn good.
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