Melt 2 tablespoons butter in medium saucepan; stir in 2 tablespoons flour, dash of pepper.

Add to flour mixture:

2 tsp. bouillon granules
1 c. water
1/4 c. dry sherry or white wine
1 lb. stew beef, cut into 1 inch cubes
1/4 tsp. Kitchen Bouquet

Stir until thick and bubbly. Cook for a few minutes.

Prepare a 1 1/2 quart casserole (butter or spray with Pam). Place in casserole, 2 large onions cut in wedges. Spoon meat mixture over this and bake for 1 3/4 to 2 hours in 350 degree oven, covered.

4 thin slices French bread
1/3 c. shredded Swiss cheese
2 tbsp. grated Parmesan cheese

Arrange bread atop cooked casserole. Sprinkle with cheeses. Return to oven, uncovered for 5 minutes.