2 large sweet onions
1/4 c. butter
2 tbsp. flour
2 cans beef broth
2 1/2 c. water
6 slices French bread or croutons
1/2 c. Parmesan cheese
1/2 c. grated Swiss cheese

Peel and slice onions; separate into rings (about 5 cups). Sauté in butter until golden, not brown (about 20 minutes).

Blend in flour. Gradually add broth and water, stirring until smooth. Bring to a boil, reduce heat and simmer 20 minutes.

Meanwhile toast bread lightly (or use croutons) and place in 6 ovenproof soup bowls. Ladle soup over bread and sprinkle on both cheeses.

Bake at 425°F for 10 minutes or until cheese melts. Serve hot.