3 med. sweet Spanish onions, separated into rings
1/4 c. butter
2 tbsp. flour
2 cans (10 1/2 oz. each) condensed beef bouillon soup
2 1/2 c. water
6 slices of toasted French bread
1/2 c. grated Parmesan cheese
1/2 c. grated Swiss cheese

Saute onions in butter at moderate temperature until soft and golden. Stir in flour. Gradually add bouillon and water. Bring to boil and simmer 20 minutes.

Meanwhile, toast bread lightly. Place bread in ovenproof bowls. Ladle soup over bread. Sprinkle with cheeses and bake at 425 degrees for 10 minutes.