Peel onions and slice into thin rings. Heat the oil and onions together over medium heat in a 2-quart saucepan, stirring frequently. After five minutes, add the sherry and garlic, and let cook on low heat for 20 to 25 minutes, stirring occasionally. Add the stock and bring to a boil over high heat. Reduce heat, cover, and let simmer for 10 minutes. Place a crouton on top of each bowl of soup, sprinkle with Parmesan, and broil until cheese browns lightly.
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|Serving Size: 1 Serving (480g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (31%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 14.4mg||4 %|
|Sodium 686.4mg||24 %|
|Potassium 504mg||13 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 16.9g|
|Protein 12.1g||17 %|
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Calories per serving: 175
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