6 c. thinly sliced yellow onions
4 tbsp. butter
8 c. beef or chicken broth
1/2 tsp. fresh ground pepper
6 slices toasted French bread
1 1/2 c. grated Parmesan cheese
Dash of cognac or dry sherry

Saute onions in butter until golden brown. Add broth. Cover and cook slowly for 30 minutes. Transfer into bowls. Add a dash of cognac or sherry. Top each with a slice of toast and sprinkle with cheese. Cover and heat in a 325 degree oven for 10 minutes. Makes 6 bowls.