1 lb. sliced onion
Butter
Salt and white pepper
1 bay leaf
1 oz. dry sherry
3 c. beef consomme
3 c. chicken stock broth
6 lg. croutons
6 tsp. grated Parmesan
6 slices Provolone

Saute onion. Add salt, pepper, bay leaf, and sherry; simmer a few minutes. Add broth and cook for 20 minutes, then allow to boil for 10 minutes.

Ladle into bowls. Add bread and cheese. Place in broiler or 425 degree oven until brown.