6 lg. red onions, sliced thin
6 tbsp. olive oil
1/4 tsp. white pepper
1/2 tsp. salt
1 tbsp. flour
6 c. beef stock
6 slices Italian bread, cut 1/2 inch thick
Parmesan cheese

Saute onions in olive oil to a golden brown. Season and stir in flour. Blend. Add beef stock. Cover and simmer 20 minutes.

Toast bread to a light brown. Ladle soup into bowl and top with a piece of toast. Sprinkle with cheese. (Shredded Mozzarella is great with this also.)