4 tbsp. butter
2 tbsp. vegetable oil
2 lbs. thinly sliced onion
1 tsp. salt
2 tbsp. flour
2 qt. beef stock
1/4 c. sherry

In heavy soup kettle, melt butter with oil over moderate heat. Stir in onions and salt and cook uncovered over low heat, stirring occasionally, for 20 to 30 minutes until golden brown. Sprinkle flour over onions and cook, stirring for 2 or 3 minutes. Slowly add beef stock. Simmer, partially covered, for 30 to 40 minutes. Taste for seasoning, add salt and pepper, if needed. Stir in sherry. Top with Croutes.

CROUTES FOR ONION SOUP:

12 to 16 (1 inch) thick slices French bread
2 tsp. olive oil
1 garlic clove, cut
1 c. grated Swiss cheese
Parmesan cheese

Heat oven to 325 degrees. Spread bread, single layer on cookie sheet and bake for 15 minutes. With pastry brush, lightly coat both sides of bread with oil. Turn bread over and bake for another 15 minutes or until bread is completely dry and lightly browned. Rub each slice with the cut garlic clove and set aside.