Yield - 2 quarts

6 large onions, thinly sliced

1/4 cup vegetable oil

1/2 cup sherry

1/2 gallon brown veal stock

1 tsp white pepper

1 Tbsp salt

2 tsp ground thyme

1 Tbsp Worcestershire sauce

1. In a heavy bottom sauce pan caramelize onions in oil
2. Deglaze pan with sherry and add stock
3. Add seasonings and simmer soup for 1/2 hour
4. Adjust seasoning with salt and pepper to taste
5. Top with croutons and Swiss cheese 6. Brown under broiler

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