Make croutons by slicing 1 small loaf French bread into 8 half inch pieces. Using 1 tablespoon butter and 1 tablespoon grated Parmesan cheese, spread the slices with the butter and sprinkle with cheese. Toast until crispy and golden brown (a toaster oven works great).

For the soup, slice 2 large onions thinly and saute them in 3 tablespoons butter in a large soup kettle. While they cook, add 1 tablespoons Worcestershire sauce, 1/2 cup dry sherry, 1 teaspoon granulated sugar, 1 teaspoon onion powder, 1 teaspoon garlic powder, and salt and pepper to taste. Cook over medium high heat for 10 to 15 minutes, until the onions are brown in color and caramelized. Add 3 cups chicken stock and 3 cups beef stock (a canned stock such as College Inn can be used if homemade is not available). Bring to a boil, turn down the heat, and simmer for 20 minutes.

To serve, place the soup into 8 individual crocks and place the croutons on top. Slice half a pound of Gruyere cheese and distribute over the croutons. Broil until the cheese melts and starts to brown. Serve immediately.