2 cans Swanson's beef broth
1 carrot, chopped
1 rib celery, chopped
1 bay leaf
1 med. sized onion, chopped
1 tbsp. butter
1 lg. onion, thinly sliced
Parmesan croutons (recipe follows)
1/8 c. grated Parmesan cheese

Combine beef broth, carrot, celery, onion and bay leaf in large saucepan. Bring to a boil; lower heat; simmer 10 minutes. Strain into large bowl. Discard vegetables and bay leaf. Melt butter in same saucepan; add onions. Cook over low heat, stirring occasionally until onions are golden. Add broth and heat thoroughly. Divide soup between 2 oven proof bowls. Top with Swiss cheese, 2 Parmesan croutons and sprinkle with Parmesan cheese. Place on cookie sheet and bake at 350 degree for 10 minutes.

PARMESAN CROUTONS: Cut 4 (1/4" thick) slices from loaf of French or Italian bread. Place on cookie sheet. Bake at 350 degrees for 10 minutes. Turn croutons over and brush with melted butter; sprinkle with Parmesan cheese. Bake 5 minutes more.