4 c. sliced onions
5 tbsp. cooking oil
1/4 tsp. pepper
5 beef bouillon cubes
5 1/2 c. water
1 tsp. salt
5 (2 inch) toast rounds or French bread
2 tbsp. grated Parmesan or shredded Mozzarella cheese

Saute onions in oil until soft and golden brown. Add pepper while cooking. Add water and bouillon cubes. Add salt or to taste. Simmer 1 hour or until onions are tender. Place toast in bowls or crocks. Pour in soup. Sprinkle with cheese. Serves 5.