4 med. onions
2 tbsp. butter
1 1/2 c. water
1 bay leaf (optional)
2 (10 1/2 oz.) cans condensed beef broth
4 slices French bread, toasted
1/4 c. Parmesan cheese (optional)
Sliced Provolone cheese
1/8 tsp. pepper
1/8 tsp. thyme

Cook onions in butter in a 3 quart saucepan over low heat, stirring occasionally until tender, 20-30 minutes. Add water, pepper, thyme, bay leaf, and broth. Heat until boiling, reduce heat, cover and simmer for 15 minutes. Turn oven to broil or 550 degrees and (or) broil. Place bread slices on cookie sheet and broil 5 inch from element until toasted, 1 minute.

Turn over and repeat. Place bread slices in individual bowls. Pour soup over bread. Top with Provolone cheese. Add Parmesan cheese if desired. Place bowls under broiler until cheese is melted.