2 med. onions
2 oz. good bourbon
1 quart chicken stock
Croutons
Baby Swiss cheese
Nutmeg

Saute onions in butter. Add bourbon. As soon as bourbon begins to bubble, light with long match. Take off burner. Add chicken stock and cook 10 minutes. Pour into individual soup mugs. Add croutons. Cover generously with baby Swiss cheese. Sprinkle lightly with nutmeg. Bake at 350 degrees until soup begins to bubble. Then put under broiler for just a few minutes.