1 med onion sliced
1.3/4 cups chicken stock
1 tblsp Worcestershire sauce
salt, pepper, nutmeg to taste
2 oz Swiss Cheese grated
½ cup beef bouillon
¼ cup grated Parmesan cheese
2 tblsp dry sherry
Preheat the oven
Heat the oil in a large saucepan over medium heat until hot but not smoking. Add the onion and cook stirring occasionally for 10 minutes, or until golden brown. Raise the heat to medium high and add the chicken stock, Worcester sauce, bouillon and sherry. Bring to the boil, then lower head and simmer for 3 mins. Add the Parmesan, and pepper & salt, and simmer for a further 3 minutes.
Transfer the soup into 2 large flameproof bowls and top each with half the Swiss cheese. Bake for 3-4 minutes until the cheese is melted and golden brown. Sprinkle the soup with nutmeg and serve from Atkins