pounds thinly sliced onions
tablespoons vegetable oil
ounces medium-dry sherry
quart chicken stock
4 each baguette crouton slices, toasted
slices Swiss cheese
teaspoons grated Parmesan cheese
In heavy pan over low heat, caramelize onions in oil. When nicely browned but not black, deglaze pan with sherry. Add chicken stock and demiglace. Simmer 20 minutes to blend flavors. Season to taste with salt, white pepper and brandy. Place equal portions in four oven-proof bowls. Top each with baguette crouton and one slice swiss cheese. Sprinkle a teaspoon of parmesan over each. Melt cheese under broiler, gernish with chives and serve immediately.