In small saucepan, MELT butter over low heat.
ADD olive oil and onions and COOK, covered, until soft and caramel-colored (about 25 minutes), STIRRING frequently.
STIR flour into onions; COOK for one minute.
ADD beef broth, sherry and parmesan cheese; STIR well.
COOK, covered, on low heat for 25 minutes.
TOAST bread; RUB with cut garlic cloves.
TOP toast with grated cheese; Transfer soup to oven-proof soup bowl; PLACE toast on top of soup.
BROIL until cheese is bubbly.
Per Serving (excluding unknown items): 1051 Calories; 14g Fat (12.5% calories from fat); 160g Protein; 65g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 18704mg Sodium. Exchanges: 0 Grain(Starch); 18 Lean Meat; 2 Vegetable; 2 1/2 Fat.