2 oz. butter
1 qt. onions, cut julienne style
1/2 gal. chicken stock
1/2 gal. beef stock
2 oz. sherry wine (optional)
Salt and pepper to taste

1. Slowly cook onions until they begin to color.

2. Add hot chicken and beef stock, bring to boil.

3. Reduce to simmer (approximately 1 hour).

4. Season with salt and pepper.

5. Add sherry wine if desired.

6. Divide soup into ovenproof bowls, garnish with croutons. Top with grated Swiss and Parmesan cheese and dash of paprika.

7. Heat in oven or under broiler until cheese is melted and golden brown.