2 c. coarsely grated Swiss and Provolone mixture
3 lg. peeled onions
5 c. beef bouillon
1 tbsp. sweet butter
1 tbsp. white flour
Salt and pepper to taste
5 slices of crusty French bread

Slice the onions into thin rounds and brown in a saucepan with the butter. Slowly stir in the flour, salt and pepper. Transfer about 4 tablespoons of the bouillon to the saucepan to loosen all ingredients, and then pour everything into the bouillon. Bring to a boil and let simmer for 15-20 minutes. Dry toast the bread in the oven lightly. Place the bread in warm bowls and pour the soup over it. Spread generous amounts of cheese over the top and brown under the broiler.