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ONION SOUP 4 large onions, sliced 1/4 c. (1/2 stick) butter or margarine 6 c. beef broth salt and pepper 6 slices French bread, toasted 1/2 c. grated Parmesan cheese 1 oz. Gruyere or Swiss cheese, shredded (1/4 c.) Saute onions in butter in Dutch oven for 15 minutes or until lightly browned. Stir in beef broth. Bring to boiling; lower heat; cover and simmer 30 minutes. Add salt and pepper to taste. Preheat oven to 425 degrees. Ladle soup into 6 ovenproof soup bowls or 6 (12 ounce) custard cups or an 8-cup casserole. Lay bread slices on top; sprinkle with cheeses. Place bowls or cups in a shallow baking pan. Bake in oven for 10 minutes, then place under preheated broiler and broil until top is bubbly and lightly browned. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!