5 tbsp. butter
1/4 tsp. pepper
5 beef bouillon cubes
4 c. thinly sliced onions
5 1/3 c. water
1 tsp. salt
5 (2 inch) round melba toast
Parmesan cheese

Saute onions in butter until a rich golden brown, sprinkle with pepper. Dissolve bouillon in water, bring to a boil. Add onions and salt. Simmer covered for 1 hour or as long as you wish. Place toast in dish, sprinkle with Parmesan cheese. Pour soup over toast. Serves 4 to 6.