4 to 5 lg. yellow onions (about 1 1/2 lbs.)
3 tbsp. butter
1/4 tsp. coarsely ground black pepper
1 tbsp. all-purpose flour
3 cans (10 3/4 oz. size) beef broth, undiluted
3 c. water
1 bay leaf
6 to 8 slices French bread
2 tbsp. Parmesan cheese
1 c. grated Gruyere cheese or Swiss cheese

NOTE: If you do not have individual onion soup bowls or a broilerproof casserole, be sure to follow the baking directions, not the broiling directions.

1. Peel onions; cut off and discard root ends. Using a large French chef's knife, slice onions thinly. In a 4-quart saucepan, over medium-high heat, melt butter. Add onions and ground black pepper to butter.

2. Saute onion mixture until onions are a light golden brown. Sprinkle onion mixture with flour and stir until all traces of flour disappear. Cook 1 minute longer, stirring constantly with a wooden spoon. Remove from heat.

3. Gradually add beef broth to onion mixture, stirring constantly; stir in water and bay leaf. Return to medium-high heat and bring mixture to boiling, stirring constantly. Reduce heat to low and cook uncovered for 30 to 40 minutes. Discard bay leaf.

4. Taste soup and add salt and pepper, if desired. Turn soup into individual onion soup bowls placed on a jelly-roll pan or into a broilerproof casserole. Toast the French bread slices in a toaster or under the broiler until they are light golden brown.

5. Arrange toast slices on top of onion soup. (Do not push them into the soup.) Sprinkle the toast liberally with the Parmesan cheese and grate Gruyere cheese. Place bowls or broilerproof casserole 6 inches from heat source in preheated broiler. Or preheat oven to 425 degrees and place bowls or casserole in oven.

6. Broil or bake the soup until the Gruyere cheese melts and turns golden brown. Remove from oven; serve immediately. Makes 6 servings. To prepare soup ahead: Complete steps 1, 2 and 3; refrigerate soup. Before serving, proceed with steps 4, 5 and 6.