1 lb. yellow onions
3 tbsp. butter
1 qt. soup stock or bouillon, vegetable or beef
Salt to taste
6 sm. pieces toast
Grated Parmesan cheese

Peel onions and cut into thin slices about 1/8 inch thick. Melt butter in pan over a medium to medium-high heat. Saute onions in butter until tender and lightly browned.

Add soup stock or bouillon and salt to brown onions. Bring soup to a boil over medium-high heat then reduce heat to low. Cover pan and cook for 5-10 minutes more. Serve soup and float a piece of toasted bread covered with Parmesan cheese. Serve with additional cheese if desired. Serves 4-6.