5 lg. yellow onions, thinly sliced
3 tbsp. butter
3 tbsp. flour
1 qt. beef consomme
1 pt. chicken broth
1/2 c. dry sherry
1 tbsp. Tabasco sauce
1 1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
1 bay leaf
1/4 c. butter, softened
8 slices (1/2 inch) French bread
1 lb. fresh grated Parmesan cheese
8 slices Gruyere cheese

Saute onion in butter until tender. Stir in flour and cook gently another minute. Slowly add liquids, sauces, pepper and bay leaf. Cover and simmer 20 minutes.

Lightly butter both sides of bread and sprinkle with some of the Parmesan cheese. Broil both sides until barely brown. Fill individual soup crock's 3/4 full of soup. Sprinkle each with 1 tablespoon Parmesan. Top with toasted bread. Sprinkle with remaining Parmesan cheese. Top with slice of Gruyere. Bake in preheated 400 degree oven 25 minutes. Serves 8.