2 med. sweet Spanish onions, separated into rings (about 5 c.)
1/4 c. butter
2 tbsp. flour
2 cans (10 1/2 oz. each) condensed beef bouillon
2 1/2 c. water
6 slices French bread, cut 1" thick
1/2 c. grated Parmesan cheese
1/2 c. grated Swiss cheese

Saute onions in butter until soft and golden. Stir in flour. Gradually add bouillon and water. Bring to boil and simmer 20 minutes. Toast bread lightly. Place toasted bread in 6 oven proof soup bowls. Ladle soup over bread. Sprinkle with cheeses. Bake at 425 degrees for 10 minutes.

Makes 6 servings.