2 very lg. white onions, thinly sliced
1/2 stick butter
2-3 tbsp. flour
2 cans beef consomme
1/2 can water (if necessary)
4 slices French bread
1/2 lb. Swiss cheese, grated
Parmesan cheese

Melt butter in a large pot over low heat. Add sliced onions and saute until onions are soft and transparent, but not brown (about 15 minutes). Add flour and stir to coat onions. Add consomme and stir to mix thoroughly. Bring to a boil, stirring occasionally until soup thickens slightly. If too thick, add water. Lower heat and continue to simmer for at least 1/2 hour. (Note: Soup can be cooled and frozen at this point if you don't want to use it immediately. It will keep about 5 days in refrigerator without freezing.)

When ready to serve, heat soup to the boiling point and keep hot. Spoon about 1/2 cup of soup into each of 4 oven-proof soup bowls. Break 1 slice of bread in small pieces and add to each bowl. Add a generous handful of grated Swiss cheese on top of bread. Fill bowls 3/4 full with the hot soup. Top with about 1-2 tablespoons more of the grated Swiss cheese. Sprinkle with Parmesan.

Place bowls on baking sheet and pop under the broiler until cheese melts and top is slightly brown (about 3 minutes). Serve immediately as a first course for dinner or with salad and bread for lunch.