1/2 c. butter
8 c. sliced onions & 1 lb. fresh mushrooms
1 tbsp. flour
2 qts. beef stock, strong
1/2 loaf French bread, cubed & dried (cook in oven 300 degrees for 30 minutes)
1 c. Gruyere cheese or sliced Mozzarella
1/2 c. Parmesan cheese (opt.)

Melt butter in large pot, add onions, cook for about 10 minutes until golden, do not brown. Add broth, mushrooms and stir in flour. Bring to boil then reduce heat to simmer, half cover the pan and simmer 1/2 hour.

If beef flavor is not strong enough, add either 2 dissolved beef bouillon cubes or cook down additional beef broth until it is a syrup consistency. (Usually 3 quarts beef broth will boil down to 1 quart in about 30 minutes to give a good concentrate.)

To serve, fill soup bowls half full, sprinkle 1 tablespoon Gruyere on each or 1 slice Mozzarella. Broil until cheese melts, add cubed bread. Cover with remaining cheese and broil again until cheese melts. Add Parmesan, if desired.