Instructions: Peel and slice the onions into rounds. Heat the butter (or oil) and saute the garlic and onions until they are shiny and golden brown, about 10 minutes. Add the flour and stir to allow the flour to absorb the butter residue.

Add the sugar, beef stock, water and wine and bring to the boil. Add salt and pepper to taste and then simmer for 45 minutes. Add the sherry and simmer 5 minutes more.

Grill the bread until golden. Meanwhile, mix the two cheeses and parsley in a bowl. Place a large tablespoon of cheese mixture on each round of grilled bread and grill until cheese is hot and bubbling.

Place one round of bread in each soup bowl and then ladle boiling soup over.

The crouton will rise to the top of the bowl, serve immediately.

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