French Onion Soup

Had a tooth pulled so not much chewing going on here. Recipe for another day:
French Onion Soup

Serves 4
Hands-On Time: 10m
Total Time: 20m
Ingredients
3 14-ounce cans ready-to-eat beef broth
3/4 cup canned French-fried onions
1/4 cup dry sherry
4 slices stale French bread
4 1-ounce slices Swiss cheese

Directions
Heat oven to 400° F.

Arrange four 10-ounce oven-safe soup bowls on a baking sheet. Divide the broth and onions among them. Add 1 tablespoon of sherry to each. Float a slice of bread in each bowl and top with a slice of cheese.

Bake 12 to 15 minutes or until the cheese is melted and the soup is bubbling.