1 can chicken broth
1 can beef broth
2 sm. to med. onions
Butter
1 c. water
1 beef bouillon cube
Salt and pepper
1 tsp. sherry
Croutons
4 slices Provolone cheese

Chop onions and saute in butter until tender. Add chicken and beef broth, water, beef bouillon cube, sherry, salt and pepper. Simmer for 30 minutes, then fill soup crocks, add croutons and 2 slices Provolone cheese. Place crocks under broiler and leave just until cheese melts.