1 lb. onions
2 tbsp. butter
1 tbsp. flour
1 1/2 qts. rich chicken stock
Dash of salt
Dash of pepper
Parmesan cheese

Slice and saute onions in butter until brown. Sprinkle with flour and stir. Add to chicken stock, adding slowly and stirring until smooth. Season with salt and pepper. If made ahead and allowed to stand several hours, it will improve the flavor. Serve with a piece of French bread, sprinkled with Parmesan cheese. Sprinkle cheese over soup. Serves 6.