Raúl: Sopa de Cebolla is easy to make. And let me tell you it tastes great!

Jorge: You won't have to worry about cleaning up the bowls afterwards -- your guests will drink every drop.

Glenn: Toast the Cuban bread briefly under the broiler to brown and crisp it.

Jorge: And if you just can't get Cuban bread in your area, substitute French or Italian bread.

5 yellow onions sliced thin

1 1/2 quarts beef broth or stock

Cuban bread sliced thick and toasted (one or two slices per bowl)

4 tablespoons olive oil

4 tablespoons butter

1/4 cup dry sherry

1/2 teaspoon black pepper

Grated white cheese (queso blanco, Monterrey Jack, mozzarella, etc.)

Salt to taste

Float a slice or two of toasted Cuban bread in each bowl. Sprinkle grated cheese (be generous!) on top of each slice of bread. Pour the hot soup over the bread. Serve immediately.