2 each Yellow onion, peeled and julienned
1 oz. Olive oil
1 tsp. Sugar
Stax’s Seasoning to taste
8 oz. Chicken stock
4 dashes Worcestershire Sauce
1 tsp. Parsley
4 oz. Veal stock
2 each Bay Leaf
1 oz. Sherry
Toast Points
2 slices Swiss Cheese

In a hot sauté pan, add the olive oil and the onions. Add the sugar to assist in caramelizing the onions. Deglace the pan with sherry. Reduce the sherry and add the Bay leaf, Worcestershire Sauce, chicken stock and veal (or beef stock), Stax’s Seasoning and parsley. Remove the bay leaf. Fill an oven-proof bowl with the soup. Place toast points atop the soup and the sliced Swiss cheese on the toast points. Place in the oven and broil until the cheese melts. Garnish with fresh parsley.