3 tbsp. butter
3 c. sliced or diced onions
2 tbsp. flour
6 c. beef stock
1/4 tsp. pepper
French bread toasted lightly or stale French bread
1 c. Gruyere or Swiss cheese, about 6 slices

Melt butter, saute onions until golden brown. Blend in flour and add stock. Add pepper and cook 30 minutes over low heat. Adjust the seasoning.

Ladle into crocks, place toasted bread on top and then sprinkle or lay the cheese. Place under broiler and heat until cheese melts. Top with grated Parmesan cheese and serve. Serves 4 to 6.

I generally double recipe because onion soup crocks hold a larger portion than a cup; also add more sliced onion for a heartier, thicker soup.