Directions

1. Divide onions into threes and and place the first 3rd at the bottom of a large, heavy-bottomed 12 quart soup pot with a 1/4 cup vegetable oil.
   
2. Caramelize the onions until brown.
   
3. Once the first third of onions are caramelized, add the second third and saute until brown.
   
4. Lastly, add in the last third and cook until they become clear.
5. In the soup pot, add garlic powder, onion powder, bay leaf, salt, black pepper, chicken stock and beef stock. Bring to a boil and then reduce heat to a low simmer for 10-15 minutes.
   
6. Once the soup has simmered, add the corn starch and dry sherry and raise heat back up until the soup begins to boil again. Allow the soup to boil a few minutes (1-2) and then remove from heat.
   
7. Stir in the grated Parmesan cheese.
   
8. Serve in soup bowls and melt cheese on top with croutons, if desired.