1/4 c. butter
4 to 6 lg. onions
4 c. beef stock
1 1/4 tsp. lemon juice
Salt to taste
1/4 to 1/2 c. red wine
Grated Parmesan cheese
Muenster cheese
Toast

Saute onions in melted butter until soft and separated. Add liquids and seasonings. Cook on low in a soup pot for an hour. Before serving, prepare by placing soup in individual soup dishes or crocks placing 1 piece of toast, Parmesan cheese, and Muenster cheese. Broil until cheese melts. Great with French bread and salad or as a first course. Makes 4 to 5 servings.