4 lg. yellow onions
3 c. rich beef stock
1/4 c. med. dry sherry
1 clove garlic
1 c. croutons
1/4 c. butter
1 c. dry white wine
1 tsp. Worcestershire sauce
1/4 c. Romano or Parmesan cheese

Using a large pot, slowly saute onions in butter until limp and glazed. Add beef stock, white wine, sherry, Worcestershire sauce and garlic. Cover. Simmer 4-6 hours. To serve: Ladle soup in warm bowls. Float croutons and cheese atop. Yields 4-6 servings.