1 stick butter
6-8 sm. to med. onions
8-10 c. water
8-10 chicken bouillon cubes
1 c. grated fresh Parmesan
Croutons
1 tsp. dried parsley
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. sage
1/4 tsp. thyme
1/4 tsp. rosemary
Salt & garlic to taste

Melt butter. Slice onions thin and separate into rings. Saute until translucent. Add water, bouillon and seasonings. Simmer 1 to 1 1/2 hours and taste broth. Add bouillon, salt and garlic if needed. Top with cheese and croutons and serve immediately.