In large saucepan, cook onions in butter about 10 minutes. Drain tomatoes, reserving liquid. Chop tomatoes. Add tomatoes, reserved liquid, water, consomme, and sherry to onions. Bring to a boil, skimming off foam. Reduce heat and simmer 10 minutes. Place soup in four broilerproof bowls; top with bread and cheeses. Broil until cheese is melted and golden.
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|Serving Size: 1 Serving (322g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 167 (46%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 55.3mg||17 %|
|Sodium 358.9mg||12 %|
|Potassium 246.8mg||6 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 27.6g|
|Protein 16.7g||24 %|
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Calories per serving: 366
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