1/4 c. butter
4 c. thinly sliced onion
4 cans (10 1/2 oz. size) condensed beef bouillon
Or 4 cans College Inn beef stock
1 tsp. salt
4-6 French bread slices, 1" thick
2 tbsp. grated Parmesan cheese

1. Heat butter in large skillet. Add onion and saute, stirring, until golden, about 8 minutes.

2. Combine onion, bouillon and salt in medium saucepan; bring to boiling. Reduce heat and simmer, covered, about 30 minutes.

3. Meanwhile, toast bread slices in broiler until browned on both sides.

4. Sprinkle one side of each with grated cheese; run under broiler about 1 minute, or until cheese is bubbly.

5. To serve; pour soup into a tureen or individual soup bowls. Float toast, cheese side up on soup. Serves 4-6.