2 1/2 c. fresh white bread crumbs
2 c. minced onion
1 stick butter
1 1/2 c. grated Swiss cheese
Approximately 2 qt. hot chicken stock
Salt and pepper
1/2 tsp. sage
1 c. heavy cream

Dry out bread crumbs in 350 degree oven for 15 minutes. Slowly cook minced onion in butter until tender but not brown; stir crumbs into onions and cook for 3 minutes. Stir in cheese and fill with hot chicken stock. Season with salt, pepper and sage.

Just before serving, quickly stir in cream. Garnish with chopped parsley.