3 c. chopped onions
6 c. beef stock OR
6 beef bouillon cubes and 6 c. water
Season to taste
2 tbsp. bacon fat
6 slices toast
6 tbsp. grated Parmesan cheese

Saute onions in fat. Season with salt, pepper, etc. Add stock or bouillon and water. Simmer 1 hour.

Spoon soup into individual oven-proof crocks. Place 1 piece of toast in each dish. Cover each piece of toast with cheese. Melt cheese under broiler. Serves 6.