BROTH:

6-8 lg. beef soup bones
1 med. onion, diced
4 carrots, peeled & sliced
2 celery stalks, thinly sliced
Salt & pepper to taste

ONIONS:

2 lbs. onions, sliced
1/4 lb. butter

Saute onions in butter until edges begin to brown.

Boil soup bones for 2 hours. After first hour add diced onion, carrots, celery and seasoning. Pour through colander and let cool, remove surface grease with spoon or basting syringe. Add onions to broth and heat. (May want to sweeten with sugar or honey.) Serve in crockery soup dishes. Place 1/2 slice toasted bread on bottom of each dish; pour soup over and place other half of toasted bread on top. Sprinkle with grated Parmesan cheese. Broil for 5 minutes; serve hot. Bones and left over veggies are great for dogs.