4 to 6 lg. onions, peeled and thinly sliced
1 tbsp. sweet butter
1 tbsp. flour
1 1/2 qts. water
4 beef bouillon cubes
Salt and grounded pepper
Freshly grated Parmesan cheese
Toasted rounds of French bread

Separate onion rings and brown slowly in the butter; stir often with a wooden spoon. Add the flour. Stir and cook for 4 to 5 minutes. Add the bouillon cubes and water and simmer for 20 minutes.

Season to taste. Serve in a soup tureen or in individual bowls topped with toast rounds sprinkled with Parmesan cheese. Enjoy!