2 c. sliced Spanish onions
2 tsp. butter or salad oil
2 3/4 c. water
3 beef bouillon cubes
2 chicken bouillon cubes
1/8 tsp. white pepper
Salt to taste
1/4 tsp. granulated garlic powder
1/8 tsp. yellow food coloring
1/4 tsp. caramel food coloring
1 tbsp. dry sherry
Croutons
Parmesan cheese

Saute onions in butter or oil in a heavy 6 cup sauce pot until golden brown, stirring often. Add water, bouillon cubes, pepper, salt if needed, garlic powder and food colorings. Bring to a boil and simmer, covered, 10 to 15 minutes. Add sherry and cook 2 minutes longer. Serve topped with croutons and grated Parmesan cheese. Yield: 1 quart.