PROCESS:Melt butter in a heavy gauge sauce pan or stock pot>Add the onions and saute until they are wilted and medium brown.Season with salt and pepper Sift the flour into the onion and butter a little at a time, stirring constantly to form a roux. Allow this to cook for a couple of minutes at low heat to cook the roux. Add the sherry and stir to deglaze the pan and loosen the tasty nuggets of jot that are stuck to the pan.This is called fond, it has lots of big onion flavor Slowly add the beef stock, stirring constantly with a whisk or wooden spoon. Simmer at a very low heat for 30 minutes.Croutons:Place bread on cutting board, cut them into the size of your soup bowl.brush lightly with soft butter, season with Steak Spice or salt and pepper and parmesan cheese.Bake at 400-dgrees until golden brown.To serve: Pour soup into crocks, bowls or coffee cups. Top each with a crouton and two slices of provolone cheese. You may add swiss or any other cheese you like... ( NO not American)Pre-heat the broiler to high. Place the soups on a baking sheet under the broiler. Broil until the cheese melts and turns golden brown.Serve on a plate... be careful, the soup will be really hot!*Food Guru Steak Spice recipe is available in the spice chapter and in the on-line store INGREDIENTS:The Soup:1/4 cup butter 1 quart onions, sliced 1/3 cup flour, sifted1 pinch nutmeg (be careful)1 teaspoon kosher salt 1 teaspoon black pepper 1 cup cooking sherry 1 quart good beef stock provolone cheese to top the soup Croutons:4 slices wheat breadsoft buttersprinkle with Steak Spice grated parmesan cheese2 slices provolone cheese per bowl of soup.