1/4 c. (1/8 lb.) butter
6 lg. yellow onions (3-3 1/2 lbs.), thinly sliced
1 clove garlic, pressed or minced
3/4 tsp. ground coriander
1/8 tsp. ground turmeric
2 1/2 tbsp. all-purpose flour
5 c. regular strength chicken broth
1/3 c. dry sherry (optional)
1/2 c. freshly grated Parmesan cheese
Croutons (recipe follows

In a 5 to 6-quart pan combine butter, onions, and garlic. Cook over medium heat, stirring often for 20 minutes. Add coriander and turmeric and cook over low heat, stirring until onions are very limp, 5-10 minutes longer. Stir in flour. Add broth. (If made ahead, cool, cover and chill up to 2 days.)

Bring to a boil stirring occasionally; add sherry. Ladle into 4-8 bowls. Garnish each serving with cheese and croutons. Serves 4-6 an entree or 8 as a first course.

CROUTONS:

Cut about 1/4 pound French bread into 1/2-inch cubes to make 2 1/2 cups. Place on a 10x15 inch pan. Bake in 325 degree oven until toasted. (If made ahead, cool and store airtight up to 2 days). Shortly before serving, mix with 1/2 cup (1/4 pound) melted butter.